Pork Shoulder Ragu


  • 2 to 2 1/2 pounds boneless pork shoulder roast, tied with twine if there are any loose pieces
  • small onion, chopped
  • garlic clove, minced
  • Salt and pepper
  • tablespoons olive oil
  • small pat butter
  • 28-ounce can whole tomatoes, with juice
  • cup red wine
  • sprigs fresh thyme
  • sprigs fresh oregano
  • Generous pinch of fennel seeds
  • tablespoon hot sauce
  • 1-2 pounds pappardelle
  • Freshly grated Parmesan

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 to 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 to 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. Uncover for last hour if too much liquid. Meat is done when it’s practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) 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, toss the pasta with the ragu and a bit of pasta cooking water, as needed, and top with Parm.

Serves 6. From Food52


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