Braised Pork with Red Wine

Colder fall nights call for hearty dinners! We have been finding an amazing amount of new recipes for us in The New York Times. We are looking for easy dinners with lots of leftovers. Braised Pork with Red Wine was an excellent new dish for us. The more the meat cooked the thicker and richer the sauce became. Persimmons at this time of year are at their peak and this year they are especially sweet. They make a great Salad.

Braised Pork With Red Wine
Mark Bittman
New York Times

INGREDIENTS

2         pounds boneless pork shoulder, cut into large chunks

Salt and pepper

2         cups fruity red wine, like Beaujolais or Burgundy (pinot noir)

1         cup good stock, or water

1         pound fat carrots, peeled and cut into large chunks

10         cloves garlic, more or less, peeled

2         tablespoons butter

Cooked egg noodles for serving

Chopped fresh parsley leaves for garnish

PREPARATION

1.   Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)

 .

2.   Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.

3.   Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley