Name: Red Wine-Braised Pork Butt
Yield: 6
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 tablespoon red wine vinegar

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.