Slow Braised Sunday Pork Roast

It’s almost April and we’re excited to bring everyone another DLV staff recipe! This month’s recipe comes from our Cellar Hand Markus, who provided a wonderful, hearty pork roast recipe, perfect for those quiet Sunday afternoons. Braised slowly in the oven, the roast becomes nice and tender and cooks in broth and red wine, which can be transformed into a delicious gravy. 

Markus paired this roast with our Wine Club Exclusive 2019 Cellar Series Malbec. This meal would also be delicious with our Pinot Noir.

Ingredients

Pork Roast:

• 3-5 lb pork shoulder or butt roast
• 2 tbsp vegetable oil
• 2 tbsp mustard
• 2 tsp each salt and fresh ground black pepper
• 1 tsp each garlic powder, onion powder and paprika edelsüß (regular paprika is fine!)

Vegetables:

• 2 cloves of garlic, minced
• 1 large white onion, cut into 2-inch chunks
• 2 carrots, roughly chopped
• 1.5 lb red or Yukon gold potatoes, roughly chopped
• 1 parsnip, roughly chopped
• 2 tbsp vegetable oil
• 2 tbsp tomato paste
• 1 tsp sugar
• 1 ¼ cup red wine
• 2 ¼ cup beef broth
• 1 sprig fresh rosemary
• 1-2 bay leaves
• Salt and pepper to taste
• 2 tbsp butter
• 1-2 tbsp dark sauce thickener (alternatively, a cornstach slurry would work)
• 2 tbsp heavy cream

Instructions 

1. Preheat the oven to 360 degrees F
2. Bring the meat to room temperature, wash, pat dry and rub all over with mustard then season with salt, pepper and paprika.
3. Heat a skillet over high heat, then sear the roast, adding 2 to 3 tablespoons of oil all around. Once the roast is golden brown, remove from the skillet and place it in a roasting pan.
4. Roughly chop all the vegetables.
5. In the same skillet used for the roast, add another 2 tablespoons of oil and sauté all the vegetables.
6. Add the tomato paste and sugar and sauté briefly, until the tomato paste is combined and the sugar dissolved. Deglaze the pan with red wine and reduce briefly.
7. Pour the vegetables and any collected liquid into the pan with the roast. Add the rosemary and the bay leaves.
8. Add the beef stock (can sub veggie stock here). The meat should be about one third covered by the sauce.
9. Braise in the oven on medium for about 90 minutes.
10. Remove the meat, wrap loosely in aluminum foil and let rest for 10 minutes.
11. Meanwhile, strain the vegetables and gravy through a sieve and collect the gravy in a saucepan.
12. Add the butter to the remaining sauce and bring to a boil once more. Thicken with sauce thickener and stir in the cream. 
13. Cut the roast pork across the grain into slices about 1 cm thick. First place the sauce on the plates, then place the slices of roast pork on top. Serve with roasted vegetables (or any side dish of your choice), pour yourself a glass of Dirty Laundry wine and enjoy your meal!