Red Wine-Braised Pork Shoulder with Garlic and Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent pork shoulder slowly braised in red wine with garlic and rosemary for a fragrant, tender main course. This Mediterranean-inspired pork recipe, ready in about 230 minutes, pairs pork shoulder, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 210 min Serves 6 Mediterranean cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 4 lbs pork shoulder evenly with 2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear pork shoulder on all sides until golden brown, about 5 minutes per side. Remove and set aside.
  3. Step 3: Add 6 smashed garlic cloves, 1 large quartered yellow onion, 2 large carrot chunks, and 2 celery stalk chunks to the pot. Sauté for 5 minutes until vegetables soften and become fragrant.
  4. Step 4: Pour in 2 cups dry red wine and 1 cup chicken broth, scraping the bottom of the pot to deglaze.
  5. Step 5: Return pork shoulder to the pot and add 4 fresh rosemary sprigs.
  6. Step 6: Cover tightly and braise in the oven for 3 to 3.5 hours until the pork is very tender and falls apart easily.
  7. Step 7: Remove pork and let rest 15 minutes before shredding or slicing. Strain the braising liquid and serve as a sauce over the pork.

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