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Red Wine-Braised Pork Butt

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. 



  • 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


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.