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.
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.
- 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
- In a large braising pot, heat the lard or oil just short of smoking.
- Brown the meat on all sides, either whole or in chunks - it’s up to you! Remove and set aside.
- 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.
- 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.
- Pour yourself a glass of Uproot and Enjoy!