Pulled Pork in Red Wine Gravy

19 Jul

Okay, Okay, so this isn’t something I would typically make in the middle of July, but you know what? My city has decided it didn’t want to provide me with typical July weather. I spent the last 5 days camping in the rain, and I’m cold. I’m cold and damp and I needed to eat something that was braised in a dutch oven.

I bought country style pork ribs that were originally destined to be slathered with a sweet and tangy sauce and barbecued, maybe served with grilled corn on the cob and coleslaw, but I don’t barbecue in the rain. So yesterday I whipped out the dutch oven I haven’t used since February and got to work.

Guess what? Photographing gravy soaked meat is difficult. It seemed like no matter what I did, it always ended up looking like I was taking a picture of dog food. Sorry for the mental picture, I can assure you it did not taste like dog food, it was real good.

I served this with mashed potatoes and Mr. Delish’s favorite garlicky green beans. It was yummy and it kind of felt like it was January and you know what? I was okay with that for one night but now I’m back to being bitter. What the heck Vancouver?!

Pulled Pork in Red Wine Gravy:

2 lbs Country Style Pork Ribs Cut into pieces
1 cup Flour
1 tsp Salt
1 tsp Pepper
3 tbsp Olive Oil
1 medium Sweet Onion, Chopped
2 medium Carrots, Chopped
2 Cloves of Garlic, Minced
2 cups Dry Red Wine ( I used Chianti)
2 cups Water
More salt and Pepper to taste

Preheat oven to 350 Degrees.

In a shallow dish, mix together flour, salt and pepper. Dredge each piece of pork in the flour until thoroughly coated, set aside.

In a large dutch oven over medium heat, add olive oil and heat until oil is very hot. Add the pork pieces and brown on all sides, you will probably have to do this in two batches. Remove to a plate covered in paper towels and set aside.

While the pot is still hot, add your onion and carrot and saute until soft, scraping up any brown bits on the bottom, about 3-5 minutes. Add the garlic and saute for another minute. Add the wine and water and season with salt and pepper. Place the pork pieces in the liquid, they should not all be completely submerged, and place the lid on the pot. Bake for 2 1/2 to 3 hours until pork is very soft and pulls apart easily.

Remove the pork pieces from the liquid and keep warm in a bowl. Strain the liquid and add it back to the pot over medium heat. Heat the liquid until it thickens slightly, about 5-8 minutes. In the meantime, use two forks to shred the pork, removing any fatty pieces and bones. Add the meat to the gravy and warm for 2-3 minutes. Serve with pasta, mashed potatoes, polenta or rice. Leftovers would be great on a toasted bun, hello pulled pork sandwich!


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One Response to “Pulled Pork in Red Wine Gravy”

  1. Gingersnap July 28, 2011 at 7:47 pm #

    yummmmm this sounds fabulous!

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