Ingredients
1 large onion, diced
2 tablespoons olive oil or butter
2 tablespoons Dijon mustard
2 pounds boneless pork shoulder, cut into large chunks
Salt and pepper
2 bay leaves
1 tablespoon juniper berries
2 cups fruity red wine, like Beaujolais or Burgundy (pinot noir)
1 cup chicken stock, or water
1 pound fat carrots, peeled and cut into large chunks
10 cloves garlic, more or less, peeled
1 package of baby portabella mushrooms, halved or quartered (depending on size)
1 package of pearl onions
Preparation
In a large dutch oven over medium heat add the one onion diced and cook until translucent. Add the pork chunks and mustard, mixing to coat the pork in the mustard and cook until chunks of meat are brown.
Add the wine, stock, carrots, bay leaves, juniper berries, garlic, salt and pepper to the dutch oven. Bring to a boil, and adjust heat so that mixture simmers steadily but not vigorously.
Cook, stirring every half-hour or so. About half way through add the mushrooms and
onions and cook until meat is very tender and just about falling apart, in total at least two hours and most likely a bit longer. After putting the mushroom and onions in leave the cover half on so that some of the moisture can release and the stew can thicken. You can serve as is when it is done, or you can take one additional step in order to thicken the sauce. To thicken, when the meat is tender use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
Serve over polenta.
Adapted From: https://cooking.nytimes.com/recipes/11861-braised-pork-with-red-wine and http://www.seriouseats.com/recipes/2014/03/drunken-pork-stew-in-red-wine-recipe.html
