Pork Shoulder Braised in White Wine and Sage Recipe

by katerina on October 28, 2008


I did manage another healthy slow cooker last night, but I will get to that postl ater in the week when I have more time.

This was what we had for dinner on Saturday though I am sure it would be excellent in the slow cooker as well. Sorry about the picture, but I had been smelling the pork for literally hours and it needed to be eaten and then photographed. Sometimes my personality does not allow for the plating, photographing and then eating patience which many bloggers seem to possess.

I have made pulled pork numerous times especially in the slow cooker, but that is the only way I have ever really cooked this cut of meat. Then last week I saw a recipe using Mediterranean flavours and thought what a good idea that would be. Especially at the cabin since I know the grocery store actually does carry this cut. Although the pork was delicious, I made it the same day as the Cranberry, Banana and Walnut Bread and it was a little bit eclipsed.

[print_this]Pork Shoulder Braised in Sage and White Wine
(makes 6 servings)

2 tablespoons canola oil
1 pork shoulder
salt and pepper
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 large onion, diced
1 stalk celery, diced
1 large carrot
½ dozen sage leaves, finely chopped
½ dozen thyme sprigs, leaves removed from branches
1 cup white wine
~¾ cup chicken stock
1 small can diced tomatoes, drained of excess liquid
1 bay leaf
1 tablespoon flour

Preheat oven to 250F. In a mortar and pestle or spice grinder crush coriander and fennel seeds. Sprinkle pork with salt and pepper and the coriander and fennel. Heat oil in a dutch oven to medium high heat. Brown pork on all sides. Remove and set aside. Add onion, carrot, celery, thyme and sage and reduce heat to medium. Cook until vegetables start to soften.

Add wine and cook until half reduced. Add chicken stock, tomatoes, and bay leaf and bring to a gentle simmer. Add pork back to the mix along with any juices. Cover and put in the oven. Cook for 4-6 hours or until fork tender. Turn pork halfway through cooking.

Remove pork and cover with foil, if it has ties remove. Place pot back on the stove and bring to a simmer to reduce excess liquid. Whisk in flour and whisk regularly until it thickens. Taste and correct for seasoning. Serve the pork on a platter covered with the sauce.
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