Braised Pork with Red Wine

This stew is so simple you can make it in a slow cooker since you need not brown the meat first (though there is some benefit in doing so; see the last variation). If you have stock, it will ratchet up the flavor a bit. But even with just water, the sauce is amplified by reducing and adding a little bit of butter—a classic French technique that brings everything together into a smooth, almost magical texture. Other cuts and meats you can use: beef chuck or brisket (cooking time will be longer), bone-in or boneless chicken thighs, lamb shoulder.

2 pounds boneless pork shoulder, trimmed of excess fat and cut into large chunks

Salt and freshly ground black pepper

2 cups fruity red wine, like Beaujolais or Burgundy (Pinot Noir)

1 cup vegetable or chicken stock or water

1 pound carrots, preferably fat ones, cut into large chunks

10 cloves garlic, more or less, peeled

2 tablespoons butter (optional)

Chopped fresh parsley leaves for garnish

• Combine all the ingredients except the butter and parsley in a saucepan, Dutch oven, or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you’re using a slow cooker, just turn it to high and walk away for a few hours.)
• Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart. Use a slotted spoon to transfer the solid ingredients to a bowl and turn the heat to high. (If you’re using a slow cooker, transfer the liquid to a saucepan for this step.) Reduce the liquid to about a cup or even less. Taste and adjust the seasoning, then lower the heat and, if you’re using it, stir in the butter.
• Reheat the solids in the sauce and serve—preferably over egg noodles—garnished with the parsley.
  Braised Pork with Red Wine and Coriander.
  • Omit the carrots. For Step 1, substitute 1 head garlic, papery skins removed, halved through its equator, for the garlic cloves; add 3 tablespoons coriander seeds, cracked and wrapped in cheesecloth.
  • Proceed with the recipe, squeezing in freshly squeezed lemon juice to taste and garnishing with chopped fresh cilantro leaves.
    Braised Pork with Horseradish Sauce.
    • In Step 1, use all stock for the liquid, and 2 cups sliced onion instead of the carrots.
    • Add 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) and 1 tablespoon red wine vinegar along with the other ingredients. Proceed with the recipe, stirring 1/4 cup freshly grated horseradish or 2 tablespoons prepared horseradish, or to taste, into the reduced sauce just before serving.
  • MAKES: 4 servings
  • TIME: 2 hours or longer, largely unattended