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Puerco Bravo (Braised Pork with Spicy Potatoes)

From The Chef

For this Uproot pairing I wanted to come out with an assertive main course. As an added bonus this works really well when prepared in a slow cooker provided that the meat is browned first in hot fat. The pork shoulder can be cooked as an entire piece or cut up into pieces of about 2 inches as for a stew. The Spanish riff comes in with the potatoes which finish up almost like "patatas bravas". You can serve over rice or with the meat and potatoes reserved as a main course by itself.

Wine Pairing

This pairing is truly a no brainer. Uproot's 2013 Grenache is rich, spicy, and enhances each and every bite of scrumptious, slow-cooked pork.

Serves 4


  • 2 tablespoons lard or olive oil
  • 1 1/2 pound boneless pork shoulder
  • 5 cloves garlic, minced
  • 1 cup chopped sweet onion
  • 1 teaspoon red pepper flakes
  • 1-2 jarred roasted red peppers (optional)
  • 2 bay leaves
  • Salt and pepper
  • 24 ounces tomato puree
  • 1 large Russett potato, washed and cut into cubes
  • 1 cup meat or poultry stock


  1. In a large braising pot, heat the lard or oil just short of smoking.
  2. Brown the meat on all sides, either whole or in chunks - it’s up to you! Remove and set aside.
  3. In the same pan you used for browning, sauté the garlic and onion until translucent. Add pepper flakes, roasted peppers if using, and bay leaves. Season with salt and pepper.
  4. Add the tomato puree, potatoes and the stock to your pot. Simmer for about 2 hours, or until the meat is tender and falling apart.
  5. Pour yourself a glass of Uproot and Enjoy!

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