This recipe is an adaptation of traditional Sardinian Wild Boar Stew recipes. Since most people in Wisconsin aren’t spending their days hunting wild boar, we substituted domestic pork for the boar, and think it works out just fine! We featured this recipe in Episode 13 of our podcast series, Reduce by Half. If you’re interested in learning more about the origins of this recipe, or searching for a great wine pairing, just click here to listen to the episode! What do you think of this recipe? Leave us a rating and a comment below to let us know!
- 2-3 lb LGCM Boneless Pork Shoulder Roast
- 2 Tbsp Olive Oil
- 1 Onion (diced)
- 2 rib Celery (chopped)
- 2 Carrot (chopped (or 1/2# baby carrots))
- 4 clove Garlic (minced)
- 2 cup Red Wine (we recommend Sardinian Cannonau)
- 4 Sugar
- 4 Sun Dried Tomato (chopped)
- 2 Bay Leaf
Cut the pork shoulder into 1/2-1″ cubes and generously season with salt and pepper. Set aside.
Add the olive oil to a large Dutch oven and heat to medium high heat. Add onion, celery, carrot, and garlic and sauté until soft. Once soft, add the seasoned pork shoulder cubes and brown on all sides.
Once the pork is browned, add the wine and bring the mixture to a boil. Once boiling, reduce heat to a simmer, and add bay leaves, and tomatoes. Cover and simmer for 1-2 hours, until pork is cooked through.
Once done cooking, remove the bay leaves, and serve stew with navy or fava beans and fresh bread for sopping up the sauce. Garnish with fresh chopped parsley and enjoy!