Red Wine Braised Pork Butt with Apples and Thyme
Ingredients
- 4-pound boneless pork butt
- 2 tablespoons kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup grapeseed or canola oil, divided
- 2 medium carrots, peeled and cut into 3-inch lengths
- 2 medium onions, halved lengthwise (root end left intact) and peeled
- 1 head garlic, halved horizontally
- 1 cup medium-bodied red wine (such as pinot noir or a light cabernet sauvignon)
- 4 cups chicken broth
- 20 sprigs fresh thyme
- 1 tart apple (such as granny smith), cored and quartered
- 1 sprig fresh rosemary
- 1 tablespoon whole black peppercorns
- 1 lemon, peeled using a vegetable peeler
Instructions
Red-Wine-Braised Pork Butt with Apples and Thyme serves 8 original recipe by Tasting Table.
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