Slow-Cooked Pork

Discover the rich flavors of Slow-Cooked Pork with tender pork shoulder carrots and aromatic herbs in a classic French recipe perfect for any occasion.

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Prep Time 15

Cook Time 2

Total Time 2 15

Servings: 6 people

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

1.5 kg pork shoulder (rouelle de porc)
4 carrots
250 ml white wine
2 onions
3 cloves of garlic
1 bunch bouquet garni a bundle of herbs like thyme, parsley, and bay leaf
2 tablespoons olive oil
to taste salt
to taste pepper

Equipment

Large Dutch oven
Sharp knife
Wooden spoon
Oven mitt
Sharp knife

Method

Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit).
In a large Dutch oven, heat the olive oil over medium heat and brown the pork shoulder on all sides for about 10 minutes.
Remove the pork and sauté the finely chopped onions and minced garlic until translucent.
Return the pork to the pot, add the sliced carrots, white wine, and bouquet garni, and season with salt and pepper.
Cover the pot and place it in the preheated oven. Cook for about 2 hours, basting the pork every 30 minutes.
Check the pork for doneness; it should be fork-tender and the carrots soft.
Let the dish rest for a few minutes before serving hot, with cooking juices spooned over the top.

Nutrition

Calories: 400kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 8gCholesterol: 90mgSodium: 300mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 8mgCalcium: 50mgIron: 3mg

Notes

For extra flavor, add a splash of balsamic vinegar to the cooking liquid. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Avoid microwaving for reheating; the oven helps maintain texture. Feel free to substitute pork shoulder with pork loin or beef chuck if desired, and use other root vegetables for variety.