Pork Shoulder Ragu

Pork Shoulder Ragu

This is the perfect winter supper for company, Tuesday nights and leftovers! The prep is quick and easy, the cook is long and slow but for the most part, hands off. Adapted by Food52 from the blog- Dinner: A Love Story by Jenny and Andy...http://www.dinneralovestory.com

In addition to being a great dish to make so you can count on recreating leftover meals...think tacos, sandwiches and more, they also refer to this recipe as "Instant Dinner Party". You can make this several days ahead--it is easier to "pull pork" once it has been chilled or rested an hour or so. I had trouble finding a pork shoulder that was only 2-2 ½ pounds, so I purchased the 5 pound one, cut it in half and did two pots at once. Did I mention leftovers--into the freezer in little zip packs! Oh and it also makes your house smell delicious. Serve with pasta or over polenta, can't lose.

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Prep Time 10

Cook Time 3 4 30

Course Main Course

Cuisine Italian, American

Servings 6 + leftovers

Equipment

Dutch Oven with lid

Ingredients

2-2 ½ lb Boneless Pork Shoulder tied with twine if in pieces
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
1 smalle onion chopped
1-2 cloves garlic minced
1 28 ounce can crushed or whole tomatoes with juice
1 cup red wine
5 sprigs fresh thyme
5 sprigs fresh oregano
1 small handful fennel seeds
1 tablespoon hot sauce Sriracha, Trader Joe's Hot Chili or your fav
1 pound pasta, if using use something hearty such as Pappardelle, Cavatappi, Fusill, Lasagne-broken up, Tortiglioni or Ziti
freshly grated Parmesan

Instructions

Preheat oven to 325º. Liberally salt and pepper pork on all sides. Add olive oil and butter to a large Dutch oven or heat proof baking pan with a lid. Heat olive oil and butter over medium high heat until butter melts and just starts to brown. Add the pork and brown on all sides, about 8-10 minutes total.
Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel seeds and hot sauce. Bring to a boil, cover and place in preheated oven.
Braise for 3-4 hours, turning every hour or so. Add more liquid as needed, the liquid should come to about ⅓ the way up the pork. Add water, wine, tomato sauce or a combination of all. Meat is done when it is practically falling apart. Place on a cutting board and allow to cool for about an hour, or cool completely and then refrigerate several hours or overnight. Pull pork apart with your hands or two forks, add back into the pot with the juices and warm before serving. Serve over pasta or polenta and lots of Parmesan. Use some pasta water to thin the sauce if desired.

Keyword pork, pasta,, sandwiches, tacos

Pork Shoulder Ragu