Slow-cooked pork with black grapes

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Good winter braise over polenta or risotto rather than potatoes. Or roast garlic grits (see recipe).

2 tablespoons sugar
1/2 cup balsamic vinegar
4 cups low-salt chicken broth
3 large fresh sage sprigs
8 large fresh thyme sprigs
2.5 large fresh rosemary sprigs
2 tablespoons extra-virgin olive oil
1 5-pound boneless pork shoulder or leg, cut up or whole
2 cups thickly sliced shallots
1 medium onion, roughly sliced
5 cups seedless black grapes
1. Place herbs, sugar, vinegar and all but 1 cup of the stock into the bottom of the slow cooker. Heat oil in a large wok or skillet. Brown pork on all sides over high heat. Remove the browned pork to the slow-cooker. Turn the heat down under the skillet so that it is medium-high. Use remaining oil to slightly brown onion and shallots. Deglaze the pan with 1 cup of the stock and pour the contents into the slow-cooker. Add grapes to the slow-cooker, cover and turn to high. Allow to cook 5 hours.
2. Remove the cooked pork to a plate and ladle out the grapes and onion pieces into a bowl. Strain stock into a saucepan and reduce over high heat until only about 2.5 cups remain (this could take as much as 1/2 hour). Meanwhile, use 2 forks to pull pork meat apart into shreds. Toss the shredded pork with cooked grapes and stir through the reduced sauce. Serve over risotto, polenta or grits.
Meal   DinnerDish   Main Dish
Cooking Method   Slow CookerMain Ingredient   Pork


Member since Sep 2007

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