Rosemary Pork al Forno
Indulge in our Rosemary Pork al Forno, where succulent pork shoulder is lovingly braised in a vibrant tomato sauce infused with aromatic rosemary and bold red wine. Tossed with your favorite pasta and baked to perfection, this dish delivers a delightful crispy top that will have everyone coming back for seconds. Get ready for a comforting meal that’s bursting with flavor!
Prep
15
min
Cook
120
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 2 lbs (907 g) boneless pork shoulder
- 2 Tbsp (30 ml) rosemary
Pantry Items
Amounts also listed in instructions below
- 1 ½ cups (355 ml) chicken stock
- garlic (to taste)
- 1 cup (237 ml) red wine
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Stir-fry the pork shoulder until golden brown.
- 2
Add the minced garlic and chopped rosemary.
- 3
Pour in the red wine and chicken stock.
- 4
Season with salt and pepper to taste.
- 5
Close and let simmer until the pork is tender.
- 6
Toss with cooked pasta and transfer to a baking dish.
- 7
Bake until everything is crispy and golden brown at the edges.
💡 Pro Tips
- ✓Sear pork shoulder pieces at 400°F+ surface temperature to trigger the Maillard reaction, which creates over 600 flavor compounds that won't develop during the low-temperature braising phase.technique400°F+ surface temp
- ✓Add rosemary during the last 45 minutes of braising because its volatile oils (cineole and camphor) break down at extended high heat, leaving bitter compounds instead of aromatic ones.timing45 minutes
- ✓Reduce wine by 50% before adding stock to concentrate flavors and cook off harsh alcohol notes, as ethanol needs 172°F+ and time to properly evaporate.technique50% reduction, 172°F+
- ✓Salt the pork 40 minutes before cooking at 0.75% by weight to allow salt penetration through osmosis and protein denaturation for better moisture retention.ingredient40 minutes, 0.75% by weight
- ✓Finish at 425°F for 15-20 minutes to create contrast between the tender braised interior and crispy exterior through rapid moisture evaporation from surface starches.equipment425°F, 15-20 minutes
Share this recipe
Prep
15
min
Cook
120
min
Serves
4
people
Level
intermediate
Share this recipe
Rosemary Pork al Forno
Indulge in our Rosemary Pork al Forno, where succulent pork shoulder is lovingly braised in a vibrant tomato sauce infused with aromatic rosemary and bold red wine. Tossed with your favorite pasta and baked to perfection, this dish delivers a delightful crispy top that will have everyone coming back for seconds. Get ready for a comforting meal that’s bursting with flavor!
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 2 lbs (907 g) boneless pork shoulder
- 2 Tbsp (30 ml) rosemary
Pantry Items
Amounts also listed in instructions below
- 1 ½ cups (355 ml) chicken stock
- garlic (to taste)
- 1 cup (237 ml) red wine
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Stir-fry the pork shoulder until golden brown.
- 2
Add the minced garlic and chopped rosemary.
- 3
Pour in the red wine and chicken stock.
- 4
Season with salt and pepper to taste.
- 5
Close and let simmer until the pork is tender.
- 6
Toss with cooked pasta and transfer to a baking dish.
- 7
Bake until everything is crispy and golden brown at the edges.
💡 Pro Tips
- ✓Sear pork shoulder pieces at 400°F+ surface temperature to trigger the Maillard reaction, which creates over 600 flavor compounds that won't develop during the low-temperature braising phase.technique400°F+ surface temp
- ✓Add rosemary during the last 45 minutes of braising because its volatile oils (cineole and camphor) break down at extended high heat, leaving bitter compounds instead of aromatic ones.timing45 minutes
- ✓Reduce wine by 50% before adding stock to concentrate flavors and cook off harsh alcohol notes, as ethanol needs 172°F+ and time to properly evaporate.technique50% reduction, 172°F+
- ✓Salt the pork 40 minutes before cooking at 0.75% by weight to allow salt penetration through osmosis and protein denaturation for better moisture retention.ingredient40 minutes, 0.75% by weight
- ✓Finish at 425°F for 15-20 minutes to create contrast between the tender braised interior and crispy exterior through rapid moisture evaporation from surface starches.equipment425°F, 15-20 minutes