2.375
16 ratings

Red Wine-Braised Pork Butt

Contributor
Red-Wine Braised Pork Butt

Maryse Chevriere

Red-Wine Braised Pork Butt

This flavorful, easy-to-make slow-cooked pork is a great winter dish to savor all week long. 

 

Ingredients

  • 1 4-pound pork butt
  • salt and freshly ground pepper
  • olive oil
  • 1 Cup water
  • 1 1/2 Cup red wine
  • 2 bay leaves
  • 4 garlic cloves
  • 2 cinnamon sticks
  • 1 onion, quartered
  • 2 Tablespoons red wine vinegar

Directions

Preheat oven to 200 degrees F.

Pat the pork butt dry with paper towels and generously season with salt and pepper. Heat a large pot over medium-high heat, drizzle about 1 tablespoon of olive oil and sear the pork butt on both sides, about 6-8 minutes or until well-browned.

Reduce the heat slightly and add the water, red wine, bay leaves, garlic, onion, cinnamon and red wine vinegar. Bring to a boil, then place in the preheated oven and cook, covered, for approximately 2 hours or until fork tender. Baste occasionally with the basting liquid.

When finished, remove the pork and strain the braising liquid into a clean sauce pot. Over medium-high heat, reduce the liquid until it thickens and becomes sauce-like. Season with salt and pepper as needed.

 

 

Nutritional Facts
Servings6
Calories Per Serving526
Total Fat34g52%
Sugar1gN/A
Saturated11g54%
Cholesterol142mg47%
Protein41g81%
Carbs5g2%
Vitamin A6µg1%
Vitamin B122µg35%
Vitamin B61mg60%
Vitamin C2mg4%
Vitamin D2µgN/A
Vitamin E1mg7%
Vitamin K6µg7%
Calcium66mg7%
Fiber1g5%
Folate (food)5µgN/A
Folate equivalent (total)5µg1%
Iron3mg18%
Magnesium56mg14%
Monounsaturated16gN/A
Niacin (B3)10mg49%
Phosphorus457mg65%
Polyunsaturated4gN/A
Potassium839mg24%
Riboflavin (B2)0.8mg49.1%
Sodium963mg40%
Thiamin (B1)1mg81%
Trans0.3gN/A
Zinc7mg48%