Braised Pork with Red Wine p. 757

Ingredients: pork shoulder, red wine, stock, carrots, garlic, butter.

Mark Bittman suggested cooking this dish in a crock pot. Well, maybe suggested isn’t the right choice of words, but it was an option. And I just love the idea of crock pots. Fixing it and forgetting it. So handy.

I couldn’t find the exact cut of meat suggested and honestly, have no idea what I bought and used. But that was a mistake you should learn from. Neither Bryan and I really liked this dish and we chalked that up to the meat. It was an alright stew-type dish, perfect for winter. But we just weren’t crazy about it. Perhaps the correct choice of pork would have suited it better, I don’t know.

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