Simple Pork Bourguignon

Hubster wanted to make beef bourguignon, but we didn't have any beef on hand. So, he ended up making a version of pork bourguignon. Here's what he used:

pork shoulder, apple cider vinegar, 1 tomato, chopped, 1/2 onion, chopped, 2 cups water, 8 tsp chicken bouillon, 1 cup red wine, 1 tbs beef roast seasoning, kosher salt

pork shoulder

pork shoulder, skin removed

pork shoulder, cubed - apple cider vinegar and kosher salt added

1/3 of the cubed pork is seared in cast iron skillet

chopped onion and tomato is added to the seared pork

water, chicken bouillon and wine added then placed in 250°F oven 

baked for 2.5 hours 

And voila, savory tender juicy pork!

Pork Bourguignon

See the Boeuf Bourguignon for the process. Instead of beef, pork was used this time. 

We added the pork bourguignon with pasta. It was very delicious. But in all honesty, I think the original beef was slightly better. Or maybe if the pork was in smaller chunks, it would pick up more of the flavor.