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Slow Cooked Pork Shoulder in Red Wine

This is very loosely based on a recipe using wild boar from Tuscany, But I'm using a shoulder of pork, I think originally they would have served this with pasta, but you can eat this with whatever takes your fancy

This recipe will serve 4 people

Prep 20 minutes

Cooking time 3-4 hours


A good splash of vegetable oil

1 large onion finely chopped

2 carrots finely chopped

2 celery stalks finely chopped

4 cloves of garlic finely grated

500g of diced pork shoulder, 1 inch cubes will be fine

200ml of good red wine

500g of chopped tomatoes, tinned will be perfect

200ml of beef/chicken stock

A small handful of thyme

8-10 juniper berries (optional but taste great)



1. Place a large saucepan over a low heat, add a splash of oil, now add the carrot, celery, garlic and onion and cook for 6-8 minutes without colouring, remove the vegetables from the pan and set aside

2. Now turn the heat up and add a small splash of oil to the pan and add the pork, cook until nicely