Next time you’re looking for an easy and comforting dinner party entrée, try this apple wine-braised pork with a chardonnay-spiked sauce that will have everyone begging for seconds!
Apple Wine-Braised Pork with Red Cabbage and Chardonnay Apple Sauce
|Prep Time||Cook Time||Total Time|
|30 min||150 min||180 min|
Chardonnay Apple Sauce
- 6 apples, cored and chopped
- 1 (750 ml) bottle Pennsylvania Chardonnay
- 2 bay leaves
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- Pinch of salt
- In a large pot over medium heat, add apples, chardonnay, bay leaves, vanilla, brown sugar and salt. Bring wine to a boil. Reduce heat to simmer and cook, uncovered, about 45 minutes, until apples are soft and wine is reduced.
- Remove bay leaves and mash apples with a potato masher. Store in an airtight container for up to one week.
Apple Wine-Braised Pork with Red Cabbage
- 2 tablespoons olive oil
- 1 (5 pound) pork shoulder
- 2 cups onion, chopped
- 2 apples, cored and chopped
- 2 (750 ml) bottles Pennsylvania apple wine
- 2 tablespoons fresh thyme leaves
- 1 cinnamon stick
- 1 red cabbage, shredded (about 8 cups)
- 1/2 cup apple cider vinegar
- Salt and pepper to taste
- Brioche rolls (optional)
- In a large Dutch oven over medium-high heat, add olive oil. Season pork with salt and pepper. Add pork shoulder, fat-side down, to pot, and sear until golden brown. Sear on all sides. Remove and reserve.
- Add onions and apples. Season with salt and pepper and sweat for about 10 minutes, or until soft. Add wine and bring to a simmer. Add pork, thyme and cinnamon stick; cover and cook for about 2 hours, or until pork is fork-tender.
- Remove the pork and allow to cool. Reserve 2 cups of cooking liquid. Using two forks, shred the pork and toss with reserved cooking liquid.
- Add cabbage to the Dutch oven the pork was cooked in, with remaining cooking liquid. Cook over medium heat about 20 minutes, until soft and tender. Add apple cider vinegar and season with salt and pepper.
- Serve pulled pork with apple sauce, red cabbage and whole-grain mustard on brioche rolls.
Recipe and photo by Dish Works.