Braised Pork With Red Wine

1. 1

   Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker.

2. 2

   Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously.

3. 3

   (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)

4. 4

   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.

5. 5

   Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high.

6. 6

   (If using a slow cooker, transfer liquid to a saucepan for this step.)

7. 7

   Reduce to about a cup, or even less.

8. 8

   Taste and adjust seasoning, then lower heat and stir in butter.

9. 9

   Add solids to sauce and reheat.

10. 10

    Serve over egg noodles, garnished with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.