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CarharttFamily Wines · Los Olivos
Recipe · Entree

Pork Shoulder with Sage & Berries | 2021 Estate Syrah Pairing

Yield
6
Prep Time
30 minutes
Cook Time
3½–4 hours
Total Time
3½–4 hours

This slow-braised pork shoulder is rich, aromatic, and deeply comforting. Earthy sage and fennel bring savory depth, while dark berries and balsamic add subtle sweetness and brightness. It’s a natural pairing for our 2021 CFW Estate Syrah, whose structure and dark fruit notes shine alongside this winter-ready dish.

Ingredients

  • 3–4 lb boneless pork shoulder, trimmed and cut into 2–3 large pieces
  • 2 tsp kosher salt, plus more to taste
  • 1 tsp black pepper
  • 2 Tbsp olive oil
  • 1 large yellow onion, diced
  • 1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
  • 4 garlic cloves, thinly sliced
  • 2 tsp fresh sage, finely chopped (or 1 tsp dried sage)
  • 1 Tbsp tomato paste
  • 1 cup dry red wine (Syrah recommended)
  • 2 cups low-sodium chicken stock
  • 1 cup dark berries (fresh blackberries and/or thawed frozen black currants)
  • 1 Tbsp balsamic vinegar
  • 1 sprig rosemary (optional)
  • 1–2 Tbsp butter (optional, to finish)
  • Chopped fennel fronds + sage leaves for garnish

Instructions

Preheat & season. Heat oven to 300°F (150°C). Pat pork dry and rub with 2 tsp kosher salt and pepper.

Sear. In a heavy Dutch oven over medium-high, add olive oil. Brown pork on all sides until deeply caramelized (~8–10 minutes). Transfer to a plate.

Sweat aromatics. Reduce heat to medium. Add onion and fennel with a pinch of salt to the pan; cook until softened and edges brown, 6–8 minutes. Stir in garlic and chopped sage, cook for a minute more.

Tomato paste & deglaze. Stir in tomato paste, cook for 1 minute. Pour in wine (or ¼ cup stock if not using wine) to deglaze, scraping browned bits.

Add liquids & berries. Return pork to pot. Add stock, berries, balsamic, and rosemary if using. Liquid should come halfway up the pork; add a touch more stock/water if needed.

Braise. Bring to a gentle simmer, cover, and transfer to the oven. Braise for 2½–3 hours, until pork is fork-tender and easily pulls apart.

Reduce sauce & finish. Remove pork; tent. Skim fat. Place pot over medium heat and reduce sauce to a glossy consistency (8–12 minutes). Stir in butter if desired, adjust salt and a dash more balsamic for brightness.

Pair with the 2022 Estate Syrah.

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