Served at the 2024 Farmers’ Table Wine Trail, Adam Puchta Winery


2 LB. Pork Shoulder cut into 1″ pieces
5 Garlic cloves, finely chopped
8 sprigs of each thyme and oregano
Kitchen twine
Salt and pepper to taste
1 – 28 oz can crushed tomatoes
1/2 Tsp Crushed red pepper flakes
3 TBSP Olive oil
1 1/2 cup Adam Puchta Winery Dry Vignoles
2 TBSP Apple cider vinegar
1 Large onion finely chopped
1 cup low-sodium chicken stock
Parmigiano Reggiano, grated


  • Preheat oven to 300°F.
  • Pat pork dry and season all sides with salt and pepper.
  • Heat oil in skillet or Dutch oven over medium heat.
  • Add pork and sear all sides, then transfer to a plate.
  • Add chopped onion to skillet and stir often for about 5 minutes.
  • Add garlic. Cook for one more minute.
  • Pour in crushed tomatoes. Scrape the bottom of the skillet to loosen the brown bits.
  • Add wine and chicken stock, then return the pork to the skillet. Bring the liquid to a boil.
  • Tie the herbs together with kitchen twine, then add to skillet along with pepper flakes.
  • Cover, then transfer to oven. Bake for 2-2 1/2 hours
  • When pork is tender, remove from the oven to cool and then shred with a fork.
  • Add apple cider vinegar and shredded pork to skillet. Stir to combine.
  • Sprinkle with Parmesan, and serve immediately over your favorite starch. Serves 6

Serve with Adam Puchta Winery Dry Vignoles

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