Ingredients
3 -5 lbs pork butt
1 cup dry red wine
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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preheat oven to 325 degrees f. cut excess fat from the pork and then cut into 2-inch cubes; place meat into an oven-safe casserole that has a lid. in a medium bowl, combine the remaining ingredients; pour over pork in casserole. gently massage wine and seasonings into the meat and cover casserole; place in oven for about 2 1/2 hours. you will want to periodically check that the meat to be sure it is tenderizing and that the flavors are blending in; also, be sure that all the liquid does not evaporate (you can add additional wine or water). once you can easily break the meat apart with a fork, it is done.