The holidays are a time for gathering with family and friends, and a delicious dinner is always a part of the celebration. If you're looking for a show-stopping recipe that will have everyone asking for seconds, look no further than Succulent Braised Tuscan Pork Roast.
This dish is packed with flavor, thanks to the herbs and spices used to season the pork. And the braising process ensures that the pork is incredibly tender and juicy. Whether you're hosting a holiday feast or simply looking for a special dinner recipe, Succulent Braised Tuscan Pork Roast is sure to please.
What is so special about Succulent Braised Tuscan Pork Roast?
Succulent Braised Tuscan Pork Roast is a must-try recipe. What makes it so special? The pork is rubbed with a blend of spices, then slow-cooked until it's melt-in-your mouth tender. The braising liquid reduces down to a delicious sauce that's perfect for spooning over the meat. This dish is sure to please any pork lover!
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes (+ time to marinate)
Cook time: 2½ - 3 hours
Serves: 6
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Ingredients
- 2 c. dry red wine, such as Chianti
- 1 large red onion, chopped
- 3-4 cloves garlic, peeled and crushed
- 4 fresh rosemary sprigs
- 4 fresh thyme sprigs
2 bay leaves - 1 T. whole fennel seeds, crushed
1 t. red pepper flakes
3 - 3½ lbs. pork shoulder, trimmed and cut into 2 or 3 large pieces
2 T. extra virgin olive oil
Sea salt and black pepper, to taste - 1 14.5-oz. can Italian plum tomatoes, diced and undrained
1 - 2 c. chicken broth, preferably organic - (Optional) Fresh parsley, chopped
Instructions
- Add wine, red onion, garlic, rosemary, thyme, bay leaves, crushed fennel seeds, and red pepper flakes to a large glass or other non-reactive bowl and stir to combine.
- Add pork chunks to the bowl and turn until each piece is covered. Cover and place the bowl in the refrigerator for at least 8 hours. Turn pork occasionally while marinating to evenly distribute flavors.
- To prepare, remove the bowl from the refrigerator and remove the pork pieces from the marinade. Pat dry with paper towels and set aside.
- Separate the marinade liquid from the solids and reserve both, discarding the woody herb stems and bay leaves. Set aside.
- Heat the olive oil in a large heavy-duty skillet or Dutch oven over medium-high heat. Add the marinated pork and sear until evenly browned on all sides, approximately 8-10 minutes. Season with salt and black pepper, to taste.
- Add the solids from the marinade and cook until onions are soft and translucent, approximately 10-12 minutes, stirring frequently.
- Add liquid from the marinade to the skillet and scrape up the brown bits from the bottom of the pan. Continue cooking until the liquid is reduced to approximately one-third of its original volume.
- Add tomatoes and 1 cup of chicken broth and stir to combine. Cover and reduce heat to medium-low and cook for 2 to 2½ hours, stirring every half hour or so. Add more chicken broth, if needed, while cooking.
- When pork can be pulled apart easily with a fork, remove from heat and let rest in warm juices for 10-15 minutes. Serve immediately over a bed of creamy polenta and garnish with chopped fresh parsley, if desired.
Variations
While there are many ways to make Succulent Braised Tuscan Pork Roast, there are also several variations that can be made to the dish. For example, some recipes call for the addition of wine or beer to the cooking liquid, which can add an extra depth of flavor to the dish. Other variations may include the use of different herbs or spices, such as sage.
Regardless of how it is prepared, Succulent Braised Tuscan Pork Roast is a delicious and hearty dish that is sure to please any palate.
Storage
Succulent Braised Tuscan Pork Roast can be stored in the fridge for up to four days. This dish is best served fresh, but leftovers can be reheated in a 350 degree oven for 20-30 minutes. The pork roast will stay succulent and moist, making it a perfect meal to enjoy throughout the week. leftover sauce can be used to top the pork roast when reheating, or it can be served on the side. Succulent Braised Tuscan Pork Roast is a versatile dish that can be enjoyed any time of day. So go ahead and make a batch, knowing that you'll have leftovers to enjoy later in the week.
Top tip
One of the best things about Succulent Braised Tuscan Pork Roast is that it is so easy to make. It only requires a few simple ingredients and can be made in just a few minutes. However, there are a few tips that can help you make the most of your pork roast.
First, be sure to brown the pork on all sides before adding it to the braising liquid. This will help to Seal in the juices and create a delicious crust.
Second, don't be afraid to experiment with different herbs and spices. Tuscan flavorings like rosemary and sage pair well with pork, but you can also try other combinations like thyme or oregano.
Finally, don't forget to let the roast rest for a few minutes before carving. This will allow the flavors to meld and the juices to redistribute, resulting in a succulent and flavorful piece of pork. Follow these simple tips and you'll be sure to impress your guests with a delicious Succulent Braised Tuscan Pork Roast.
Succulent Braised Tuscan Pork Roast
- Total Time: 0 hours
- Yield: 6
Description
Braising is a long, slow cooking method that can transform relatively inexpensive cuts of meat, such as this pork shoulder, into a tender and flavorful meal your whole family will love.
Ingredients
2 c. dry red wine, such as Chianti
1 large red onion, chopped
3-4 cloves garlic, peeled and crushed
4 fresh rosemary sprigs
4 fresh thyme sprigs
2 bay leaves
1 T. whole fennel seeds, crushed
1 t. red pepper flakes
3 - 3½ lbs. pork shoulder, trimmed and cut into 2 or 3 large pieces
2 T. extra virgin olive oil
Sea salt and black pepper, to taste
1 14.5-oz. can Italian plum tomatoes, diced and undrained
1 - 2 c. chicken broth, preferably organic
(Optional) Fresh parsley, chopped
Instructions
-
Add wine, red onion, garlic, rosemary, thyme, bay leaves, crushed fennel seeds, and red pepper flakes to a large glass or other non-reactive bowl and stir to combine.
-
Add pork chunks to bowl and turn until each piece is covered. Cover and place bowl in the refrigerator for at least 8 hours. Turn pork occasionally while marinating to evenly distribute flavors.
-
To prepare, remove bowl from refrigerator and remove pork pieces from marinade. Pat dry with paper towels and set aside.
-
Separate the marinade liquid from the solids and reserve both, discarding the woody herb stems and bay leaves. Set aside.
-
Heat the olive oil in a large heavy-duty skillet or Dutch oven over medium-high heat. Add the marinated pork and sear until evenly browned on all sides, approximately 8-10 minutes. Season with salt and black pepper, to taste.
-
Add the solids from the marinade and cook until onions are soft and translucent, approximately 10-12 minutes, stirring frequently.
-
Add liquid from marinade to skillet and scrape up the brown bits from the bottom of the pan. Continue cooking until liquid is reduced to approximately one third of its original volume.
-
Add tomatoes and 1 cup chicken broth and stir to combine. Cover and reduce heat to medium-low and cook for 2 to 2½ hours, stirring every half hour or so. Add more chicken broth, if needed, while cooking.
-
When pork can be pulled apart easily with a fork, remove from heat and let rest in warm juices for 10-15 minutes. Serve immediately over a bed of creamy polenta and garnish with chopped fresh parsley, if desired.
Notes
Tip: For best results, marinate the pork 1-3 days in advance. To save time, the pork can be marinated at room temperature for up to 2 hours before cooking.
- Prep Time: 15 min
- Cook Time: 3 hrs
