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.
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.