Around the World Cooking - Cabernet Braised Pork

Ingredients	Directions
2-3 lbs. Boneless Pork Shoulder 1 1/2 Cups Chicken Stock 1 Cup Cabernet Sauvignon 2 Tbsp. B.R. Cohn California Extra Virgin Olive Oil 1 Onion, chopped 4 Cloves Garlic 2 Carrots, chopped 2 Stalks of Celery, chopped 1 Bay Leaf Salt and Pepper to Taste	Preheat oven to 325 degrees. Heat Extra Virgin Olive Oil over high heat. Season meat with salt and pepper. Brown the meat on all sides, 7-8 minutes. Remove and set aside. Pour off excess fat. Add Vegetables ans garlic to pan. Saute for about 1 minute. Deglaze the pan by adding the cabernet sauvignon and scraping the bottom of the pan to remove excess brown bits. Place pork in a heavy bottom pan to roast. Add wine, vegetables, bay leaf and chicken stock. Cover with foil and place in oven. Roast pork for about 2 - 2 1/2 hours or until meat is tender and falling apart. The foil can be removed during the last 10 minutes of cooking to crisp the pork.

Ingredients

Directions

2-3 lbs. Boneless Pork Shoulder

1 1/2 Cups Chicken Stock

1 Cup Cabernet Sauvignon

2 Tbsp. B.R. Cohn California Extra Virgin Olive Oil

1 Onion, chopped

4 Cloves Garlic

2 Carrots, chopped

2 Stalks of Celery, chopped

1 Bay Leaf

Salt and Pepper to Taste

Preheat oven to 325 degrees.

Heat Extra Virgin Olive Oil over high heat.

Season meat with salt and pepper. Brown the meat on all sides, 7-8 minutes.

Remove and set aside. Pour off excess fat. Add Vegetables ans garlic to pan. Saute for about 1 minute.

Deglaze the pan by adding the cabernet sauvignon and scraping the bottom of the pan to remove excess brown bits.

Place pork in a heavy bottom pan to roast. Add wine, vegetables, bay leaf and chicken stock.

Cover with foil and place in oven. Roast pork for about 2 - 2 1/2 hours or until meat is tender and falling apart.

The foil can be removed during the last 10 minutes of cooking to crisp the pork.

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Item #: BR-50151521

Price: $11.59

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