Braised pork roast with rigatoni

By jenkid

Ingredients

• 3-4 pound boneless pork roast
• Salt & pepper
• 1 Tablespoon extra virgin olive oil
• 1 Large onion, chopped
• 6 Cloves garlic, smashed & minced
• 2 Quarts whole tomatoes in juice
• 8 Pickled cherry peppers, stemmed, seeded and quartered
• 2 Bay leaves
• 1 Teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 pinch of red pepper flakes
• 1 Teaspoon salt
• 1/2 teaspoon pepper

Details

Servings 6
Preparation time 20mins
Cooking time 200mins

Preparation

Step 1

Slice pork roast into 1 inch slices, season with salt & pepper.
Heat olive oil in large dutch oven and add as many of the pork slices as will fit without touching each other.
Sear pork slices on both sides (about 3 minutes a side on medium heat)

Remove pork and leave resting on plate.
Add onions and garlic to pan drippings and cook until tender, about 4 minutes.
Add remaining ingredients and stir throughly.
Tuck pork slices into sauce and simmer on low heat covered for 2 hours.
Uncover and continue to simmer for an additional hour.
If desired meatballs can be added at this point.

Serve over 1 pound of cooked rigatoni and garnish with fresh grated Romano or Parmesan cheese.