Pulled Pork from Pork Neck Braised in Red Wine

Pork neck is seared until beautifully browned, then slowly braised in red wine and stock with vegetables and fragrant herbs until it falls apart into silky strands. The result is irresistibly juicy, deeply aromatic pulled pork — ideal for burgers, tacos, pasta, rice, and, of course, spooned over creamy mashed potatoes.

Ingredients

• Pork neck — 2.2 lb | 1 kg
• Onion — 1 pc.
• Carrot — 1 pc.
• Celery stalk — 1 pc.
• Garlic — 3 cloves
• Tomato paste — 1 tbsp | 1 tbsp
• Dry red wine — 3.4 fl oz | 100 ml
• Beef or chicken stock — 1 1/4 cups | 300 ml
• Rosemary
• Thyme
• Bay leaf
• Salt, black pepper — to taste

Step-by-step recipe

1. Cut the pork neck into smaller pieces. Heat a wide skillet or heavy sauté pan over medium-high heat and brown the meat in batches until golden. Do not overcrowd the pan. Transfer the seared meat to a plate.
2. In the same pan, sauté the finely chopped onion, garlic, carrot, and celery, stirring, until softened.
3. Add the tomato paste and cook for about 1 minute so it can fully open up in flavor.
4. Pour in the red wine and let it reduce a little, about one-third, scraping up the browned bits from the bottom.
5. Return the pork to the pan and pour in the stock. Add the rosemary, thyme, bay leaf, and season with salt and pepper.
6. Cover and simmer over the lowest heat for about 3 hours, until the meat is very tender.
7. Shred the pork with two forks прямо in the sauce. If needed, uncover and reduce the sauce for 5–10 minutes to the desired consistency, then adjust salt and pepper.
8. Serve hot with mashed potatoes or use for sandwiches and burgers.

Serving ideas

• Classic: with mashed potatoes and a pickled cucumber.
• Sandwich: brioche bun, mustard, coleslaw, pulled pork, and a little sauce.
• For pasta: toss with tagliatelle and a shower of Parmesan.

Tips and variations

• Without wine: replace the wine with additional stock and add 1 tbsp | 1 tbsp of wine vinegar or apple cider vinegar for balance.
• Oven: braise covered at 300°F | 150°C for 2.5–3 hours, until completely tender.
• Slow cooker/pressure cooker: braise on Low for 6–8 hours or on High for 4–5 hours; in a pressure cooker, cook for 60–70 minutes with natural pressure release.
• Herbs: fresh or dried both work. If using dried herbs, use less and add them carefully.
• Storage: keep in an airtight container for up to 4 days in the refrigerator or up to 3 months in the freezer. Reheat gently over low heat with a spoonful of water or stock.

Nutrition

FAQ