Wine-Braised Pork Shoulder | Recipe Cart | Recipe Cart

Ingredients

• 1 (4 1/2 pound) bone-in pork shoulder or a 3 1/2- to 4-pound (1.6- to 1.8-kg) boneless shoulder
• 1 tablespoon dried basil
• 1 tablespoon dried thyme or a couple sprigs fresh thyme
• 1 tablespoon dried parsley
• 1 tablespoon Diamond brand kosher salt or 2 teaspoons Morton kosher salt
• 2 teaspoons freshly ground black pepper
• 2 large (1 lb) red onions, thinly sliced
• 2 cups dry red wine
• 1 bunch of parsley, finely chopped, or a few sprigs parsley (optional)