Slow-cooked pork shoulder in a rich tomato and red wine sauce, made with homemade pork broth and finished with a light butter and flour roux.
Servings 5portions
Prep Time 30 minutesmins
Cook Time 2 hourshrs40 minutesmins
Resting 1 hourhr
Total Time 4 hourshrs10 minutesmins
Ingredients
4pork shoulder steaksapprox. 700β800 g total
100mlolive oil
2tspunsalted butter
salt, black pepperfor meat seasoning
FOR THE SAUCE
1/2CUPchopped unsmoked bacon
2large onionsfinely sliced
5-6garlic cloveschopped or crushed
2 x 400gchopped tomato can
200mlred wine
2tbsptomato concentrate
1tbspplain white caster sugar
1litrehomemade pork broth (see recipe post)or use chicken, beef, or vegetable stock
2tspfreshly ground black pepper
1tspsalt
4-5bay leaves
1tbspdried rosemary
1tbspdried basil
1tspdried sage
2tbspfresh parsley
SIMPLE ROUX
50gunsalted butter
2tbspplain (all-purpose) flour
TO SERVE
grated cheese of your choiceoptional
Instructions
Rinse the pork steaks, pat dry, and season lightly with salt and pepper.
Heat olive oil and 2 tsp butter in a large pot over medium-high heat. Sear pork for about 3 minutes per side until browned. Remove and cover with foil.
In the same pot, fry chopped bacon for 1β2 minutes, then add sliced onions. Cook until softened, then add garlic and cook for 1 minute more.
Deglaze the pan with about 300 ml of homemade pork broth (or ready-made stock). Scrape up the browned bits.
Return pork to the pot. Add bay leaves, rosemary, sage, and basil. Pour in enough broth to just cover the meat.
Bring to a simmer, cover, and cook gently for about 2 hours. Add more broth as needed to prevent drying out.
Once pork is very tender, break it apart in the pot using a wooden spoon or fork.
Stir in chopped tomatoes, tomato concentrate, sugar, and red wine. Season to taste. Simmer uncovered for 20-30 minutes.
In a separate pan, melt butter and stir in flour to make a roux. Cook for 1β2 minutes, then slowly stir into the sauce.
After stirring in the roux, let it simmer for 5 minutes. If the sauce is too thick, loosen it with a splash of broth. If itβs too thin, let it simmer uncovered a bit longer until it reduces to your preferred consistency.At the end, add chopped parsley and cook for 1 more minute.
Let the sauce rest off the heat for at least 1 hour before serving. Reheat gently without boiling if needed.
Notes
The total calorie content of the dish is approximately 3,790 calories. This is an estimate and will vary depending on the specific products and brands used. The dish is intended to serve 5 people, which works out to around 758 calories per person.