by Chef Paul Short, Madison Area Technical College Culinary Arts Chef Instructor
From our 2010 Wollersheim Winery Open House

Red Wine Marinade
1 bottle Wollersheim Domaine du Sac
1/2 cup carrots cut into 1 inch mirepoix
1/2 cup leek cut into 1 inch mirepoix
1/2 cup onion diced into 1 inch mirepoix
3 garlic cloves, smashed
10 Italian parsley sprigs
20 thyme sprigs
3 bay leaf
10 rosemary sprigs

Braised Pork Shoulder
3 1/2 pounds pork shoulder (divided into approx. 1 ¾ pound pieces)
1 recipe red wine marinade (above)
16 white pearl onions
16 red pearl onions
2 leeks
2 carrots medium size
2 parsnips small in size
1 turnips cut into small cubes
2 tablespoons canola oil
Kosher salt – to taste
Freshly ground black pepper – to taste
1 cup flour
2 tablespoons molasses
3 cups pork stock
3 cups chicken stock
8 slices bacon
1 tablespoon butter
1/2 cup diced tomato
1/2 teaspoon red wine vinegar
3 tablespoons chopped Italian parsley
1 tablespoon minced chives

1. Combine marinade ingredients into a pot and bring to a simmer. Cook off any alcohol from the mixture and chill the marinade.
2. Marinate pork shoulder meat overnight in the chilled marinade.
3. Peel the onions. Blanch and shock onions and reserve. Split leek in half, leaving the root in place, and rinse the leaves of any mud or dirt. (Can also place leek in tub of water after splitting to let mud settle out before rinsing.) Dice only white and pale green of the leek into small pieces. Reserve one of the larger green leaves to tie a bouquet garni with the herbs. Blanch and shock leek pieces and reserve.
4. Peel carrots and parsnips. Cut carrots and parsnips into oblique cuts or dice them into medium sized pieces.
5. Remove pork from marinade and dry completely using paper towels. Strain the marinade into a pot and bring to a simmer. Skim off any impurities that may rise to the top of the simmering marinade. Season the pork with salt and pepper. Dust the pork with flour.
6. Place canola oil into a large pressure cooker, or pan that can be covered and hold all of the ingredients. Heat oil and add floured pork pieces, browning them on all sides. Remove browned pork from pan and add onions. Lightly caramelize onions and add carrots. Place pork on top. Add parsnips, turnips and molasses. Add pork and chicken stock. Cover pot and bake at 275°F until pork is tender, or cover pressure cooker and cook according to the pressure cooker’s instructions.
7. Place bacon slices on a sheet pan with parchment paper and place another piece of parchment paper on top of bacon. Place another sheet pan on top of the second parchment paper to weigh down the bacon. Place in oven at 375°F until bacon is crisp. Reserve the bacon for garnish.
8. Carefully strain out pork and vegetables and place in your favorite serving dish. Cover pork with some of the braising liquid. Combine simmering marinade and remaining braising liquid in a large pot and reduce the two together until they are of sauce consistency. Pour over pork and vegetables. Sauté blanched leeks with tablespoon of butter and add diced tomatoes to leeks. Continue to lightly sauté. Pour mixture over braised pork. Sprinkle minced chives over pork and serve. Garnish with a piece of crisp bacon.

MAKES: 8 servings