Red Wine-Braised Pork Butt

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. 

 

6
Servings
66
Calories Per Serving
Deliver Ingredients

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

Carbohydrate, by difference
5g
4%
Protein
1g
2%
Vitamin A, RAE
43µg
6%
Calcium, Ca
31mg
3%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
52µg
2%
Folate, total
15µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
15mg
5%
Niacin
1mg
7%
Phosphorus, P
38mg
5%
Selenium, Se
2µg
4%
Sodium, Na
19mg
1%
Water
76g
3%

Wine Shopping Tip

Choose a wine that you would drink. If you wouldn't drink it on its own, you shouldn't cook with it.

Wine Cooking Tip

After cooking steak, you can use red wine to de-glaze the pan.