Red Wine Braised Pork Roast

January 18, 2022

It's not uncommon for me to make this pork roast on a busy weekday for my family or for friends on a Saturday night. It always comes out fall-apart tender, with amazing flavor and never fails to impress even the toughest critics (my kids).

It only takes a few minutes of chopping and searing in the morning, then it slowly cooks all day while I'm busy doing a million things around the farm.

Serve it with a side of mashed potatoes or polenta to soak up the delicious red wine sauce and a side salad and dinner is served!

Red Wine Braised Pork Roast

adapted loosely from Local Dirt by Andrea Bemis


1 (3-4 pound) pork shoulder

1 Tbsp dried basil

1 Tbsp dried thyme

1 Tbsp dried parsley

1Tbsp salt

2 tsp pepper

2 large onions, sliced

2 cups dry red wine (I used a Cabernet)

Lard or fat of choice


  1. Pat the pork shoulder dry with paper towels. Season liberally with salt and pepper.
  2. In a large dutch oven, or heavy bottom pan, heat lard over med-high heat. Place pork in pan and sear all sides well until a nice crust develops on the outside. Make sure you take your time here, don't rush this step because this is where you get a lot of flavor!
  3. Add the herbs and the chopped onions to pan and pour in your red wine. Cover with a piece of parchment paper and the lid. Place in a 300 degree oven for about 3-4 hours or until an instant read thermometer reads 180 degrees. The meat should be fall-apart tender.
  4. Remove roast from the pan. Place the Dutch oven on the stove top and bring liquid to a low boil. Reduce heat and simmer until liquid is slightly reduced, around 8 minutes. Using an immersion blender, puree until smooth.
  5. Shred the pork and serve with sauce.


Nicci Keaton

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