Pulled Pork in Red Wine Gravy

Preheat oven to 350 degrees F.

In a shallow dish, mix together flour, salt and pepper. Dredge each piece of pork in the flour until thoroughly coated, set aside.

In a large Dutch oven over medium heat, add olive oil and heat until oil is very hot. Add the pork pieces and brown on all sides – you will probably have to do this in two batches. Remove the finished pork to a plate covered in paper towels and set aside.

While the pot is still hot, add your onion and carrot and saute until soft, scraping up any brown bits on the bottom, about 3-5 minutes. Add the garlic and saute for another minute. Add the wine and water and season with salt and pepper. Place the pork pieces in the liquid – they should not all be completely submerged, and place the lid on the pot. Bake in the preheated oven for 2 1/2 to 3 hours until pork is very soft and pulls apart easily.

At that point, remove the pork pieces from the liquid and keep them warm in a bowl. Strain the liquid and add it back to the pot over medium heat. Heat the liquid until it thickens slightly, about 5-8 minutes.

In the meantime, use two forks to shred the pork, removing any fatty pieces and bones. Add the meat back into the gravy and warm for 2-3 minutes.

Serve with pasta, mashed potatoes, polenta or rice. Leftovers would be great on a toasted bun, hello pulled pork sandwich!

Enjoy!