Fusion cooking is also a fun way to incorporate flavours and seasonings. Combining different cuisines to create unique twists on classic dishes is an experiment I try often in my kitchen. This Mediterranean Red Wine Braised Pork combines the wonderful tastes of Italy and Greece.
Pork shoulder certainly is a cut of meat that is perfect for braising. Whether you are feeding the family for dinner or preparing a meal for a crowd, pork shoulder is cost effective and creates tasty results.
I don’t know about you, but spending a few minutes prepping and then sitting back and relaxing while dinner cooks is my idea of a great Sunday afternoon. Whether I just want to sit and read a book or enjoy a glass of wine with friends, a slow braise is your best friend for allowing some time just for you.
Once the pork is ready, dinner is just around the corner. The juicy, tender pork is easily shredded into strands. Once shredded and combined with the sauce, you have the most mouthwatering pasta topper ever. Ladle over your choice of pasta, top with feta cheese and olives. Dinner is served!
This recipe makes a big batch. Leftovers are perfect for the freezer. Don’t just use it as a pasta topper. It works amazingly over baked potatoes, added in frittatas or in delicious tacos too. Cook once, eat LOTS! You can never go wrong with delicious Ontario pork!
3 - 3.5 hours
- 3 lb pork shoulder (trim fat and cut into 5-6 pieces)
- 1 small onion, diced
- 2 cloves of garlic, chopped
- 3 Tbsp olive oil, divided
- 1 bottle of strained tomatoes (23 ounces)
- 1 can of mini cut tomatoes (19 ounces)
- 1 cup of dry red wine (your choice of varietal)
- 1 Tbsp capers
- 1 Tbsp Greek seasoning blend
- Fresh ground black pepper
- Pat pork dry, trim excess fat and cut into 5-6 large pieces. Season pieces with Greek seasoning.
- Using a cast iron dutch oven (or heavy-based pot), heat 1 Tbsp olive oil over high heat. Sear the meat on all sides until browned (about 5 minutes) and remove to a plate.
- Turn heat to medium and add the rest of the olive oil (2 Tbsp). Add the diced onion and sauté for 1 minute. Add the garlic and cook for 30 seconds.
- Add the wine to deglaze the pot. Bring to a boil and cook until it reduces to half the volume (about 3 minutes). Add all the other ingredients (except meat) and mix to combine.
- Return the meat to the pot. Bring to a boil, reduce heat to medium-low. Cover and braise for 3 to 3 1/2 hours. Once the meat is done, remove the pieces to a cutting board.
- Turn the heat up and boil the remaining sauce in the pot to reduce and thicken.
- Using 2 forks, shred the meat into lots of nice strands. Return the meat to the sauce in the pot, and mix to combine.
- Ladle sauce over pasta and garnish with feta cheese and olives and fresh ground black pepper.