PORK SHOULDER RAGU

By porklion

Ingredients

• 2 to 2 1/2-pound boneless pork shoulder roast
• 1 small onion, chopped
• 1 garlic clove, minced
• salt and pepper
• 2 tablespoons olive oil
• 1 small pat butter
• 1 large can whole tomatoes, with juice
• 1 cup red wine
• 5 sprigs fresh thyme
• 5 sprigs fresh oregano
• Small handful of fennel seeds
• 1 tablespoon hot sauce, for smokiness
• Pappardelle
• Freshly grated Parmesean

Details

Adapted from buzzfeed.com

Preparation

Step 1

Preheat oven to 325°F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8-10 minutes in all.

Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven. Braise for 3-4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it’s practically falling apart. Put on a cutting board and pull it apart with two forks, then add back to pot and stir. Cook 1 to 2 pounds pasta according to package directions. When it’s is ready, put into individual bowls and top with ragu and lots of Parm.