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Pork shoulder & red wine stew

4 hours Cook time 20 minutes Prep time 6 servings



In The Oven

  1. Place oven rack in middle position. Preheat oven to 165 °C (325 °F).
  2. In a large oven-safe casserole dish set over medium-high heat, heat oil and brown pork shoulder on all sides. Generously season with salt and pepper. Transfer to a plate.
  3. In the same casserole, lightly brown carrots, shallots, onions and garlic for about 5 minutes in the remaining cooking fat. Add tomato paste and cook for 2 minutes while stirring. Deglaze with wine. Reduce by half, about 2 minutes. Add pork, broth, orange zests, thyme and bay leaves. Season with salt and pepper. Bring to a boil.
  4. Cover and bake for 2 hours 30 minutes, turning meat halfway through cooking. Remove lid and add potatoes. Continue cooking uncovered for 1 hour or until meat pulls apart with a fork and potatoes are tender. Mix potatoes occasionally during cooking.
  5. Remove seasoning (garlic peel, orange zests, thyme sprigs and bay leaves) as well as pork bone and rind from the casserole. Drizzle pork and vegetables with cooking liquid before serving. Serve with a green vegetable (green beans or broccolini) and crusty bread for dipping in the sauce, if desired.

Slow cooker

  1. Follow steps 2 and 3, then instead of continuing cooking in the oven, transfer everything to the slow cooker except the potatoes (add them 1 hour before end of cooking).
  2. Cover and cook on high for 4 hours or on low for 6 hours. Continue from step 5 above.

Nutritional value per serving

  • 489 calories
  • 43 g of protein
  • 17 g of fat
  • 39 g of carbohydrates
  • 8 g of fibre
  • 10 g of sugar
  • 628 mg of sodium
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