Photo: Charbonne Recipe
Ingredients
- 2 pounds boneless pork shoulder
- 2 tablespoons butter
- 1 clove garlic, chopped
- 1 large onion, diced
- 1 1/2 ounces flour
- Salt
- Freshly ground black pepper
- 1/2 teaspoon sage
- 1/2 teaspoon rosemary
- 1/2 teaspoon cumin
- 1/2 teaspoon tarragon
- 2 bay leaves
- 2 quarts red wine
- 1 cup water
- 10 ounces bacon, cut into small pieces
- Boiled potatoes and croutons, for serving
Directions
Cut pork shoulder into small pieces. In a large pan, saute the pork in butter and garlic until golden brown. Add onion and cook until softened. Add the flour, salt, pepper, sage, rosemary, cumin, tarragon, and bay leaves and stir. Next add the wine and water and cover. Cook over low heat for 30 minutes. In a separate pan, saute the bacon until the fat has rendered and it's golden brown. After pork has been cooked for 30 minutes, add rendered bacon to dish. Cook for 30 more minutes. Serve with potatoes and croutons.
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By garfer_6020962
distrito federal
on September 03, 2006
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pinofernandez
By julie_5607764
Scottsdale, AZ
on June 10, 2006
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Recipe said it would serve 8. I think it would serve 4. Prep time in actuality about 30 minutes. I doubled all spices. Only needed 1.5 liters (which is what large wine bottles usually go byof wine. Didn't add any water. I will also double the amount of bacon next time. Very easy to make.You could also cook sliced potatoes in the pot if large enough - or thicken the sauce and pour over potatoes(Hate to waste the wine! I used boneless rib meat that was on sale - it only cost 2.79. After cooking, I drained the liquid into a large container for leftovers. There weren't any! The pork turned out very tender. I might add heat to spice it up a touch next time. Perhaps a bit of white pepper? Topped it with chives & bits of red pepper for color.
By jrlandeck_1149633
lakewood, OH
on September 29, 2004
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Great for guests! Feeds alot for little... and it's good!
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