In Recipes, Roasts

Drunken Pig

Recipe created by Chef Dez ( “Lots of pork with lots of wine! Perfect when served with my recipe for Garlic Mashed Potatoes.”


  • 1.5 kg Johnston's Boneless Pork Butt Roast
  • salt & pepper
  • 2 Tbsp canola or grape seed oil
  • 1 medium onion diced small
  • 6-8 garlic cloves minced
  • 1 ½ cups full bodied red wine plus a splash
  • 2 sprigs fresh rosemary plus more for garnish
  • 1 bay leaf
  • 2 Tbsp tomato paste
  • 2 tsp white sugar
  • Salt & fresh cracked pepper to taste if desired
  • 1-2 tsp butter
  • parsley for garnish


  • Remove the string from roast and cut into 3 or 4 equal pieces.
  • Lightly season roast pieces with salt and pepper.
  • Heat a heavy bottomed pan over medium-high heat.
  • Add oil to pan and brown the pork on all sides, in two batches if using a smaller pan.
  • Remove the pork and set aside.
  • Cool down the pan a bit, and sauté the onion and garlic over medium heat for about 2 minutes until softened a bit.
  • Deglaze the pan with a splash of wine.
  • Add the reserved pork, rosemary, bay leaf, and 1 ½ cups of wine to the pan; bring to a boil over high heat.
  • Turn down to simmer; cover and cook over med-low heat for 2 hours. Half way through the cooking time, flip the pork pieces over.
  • Remove the pork and set aside covered with foil to keep warm. Discard the bay leaf and the rosemary sprigs.
  • Increase the heat to high, add the tomato paste and the sugar, and reduce the liquid for about 10-15 minutes until syrupy.
  • Taste and adjust seasonings if needed.
  • Finish the sauce by removing from heat and stirring in butter until just melted.
  • Cut the pork into bite-sized pieces or slices.
  • Serve immediately; plate a mound of “Garlic Mashed Potatoes” in the center with a few pork pieces on top. Drizzle a couple tablespoons of sauce over the pork and on the plate around the mashed potatoes.
  • Garnish with freshly chopped parsley and a sprig of fresh rosemary.

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