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Friday, May 6, 2016

Pork Shoulder Ragu

This is my grand finale for winter time, one pot masterpieces. We still have a few chilly days left so squeeze this one in while you can. We're big on pasta and sauce in our family. It's Paddy's favorite. But sometimes I get a little tired of the same ole sauce. I came across this one on Food52 and boy is it good. I've made it twice in the last two months - the first time in a dutch oven, the second time in a slow-cooker because we just had to get. out. of. the. house. If you use a slow cooker - I highly recommend still browning the meat on the stove top and transferring 24it after. Serve this with a wide noodle like papardelle or tagliatelle.

2 - 2.5lb boneless pork shoulder (I've made this with bone-in too. If you use boneless, tie up loose pieces)
1 small onion, chopped
1 clove of garlic, minced
Salt and pepper
2 tbsp olive oil
1 small pat of butter
1 28oz + 1 14oz can of crushed tomatoes (San Marzano the best for this)
1 cup red wine
5 sprigs of fresh thyme
5 springs of fresh oregano (use fresh here - it makes a difference)
*Tie the herbs together with kitchen twine so that you can scoop out later.

1. Preheat oven to 325. Liberally salt and pepper the pork. Heat olive oil and butter to dutch oven over medium high and add the pork roast to the pan. Brown on all sides.

2. Add the onion and garlic and saute for 1 minute. If you're using a slow cooker - at this point transfer everything to the cooker along with the rest of the ingredients and cook on high for 5hrs or low for 8hrs. Add the rest of the ingredients, cover and put in the oven.

3. Braise for 3-4 hours or until falling off the bone. When done, remove pork from the pot and shred on large plate or pan. Skim off any oil from the top of the sauce. Add the pork to the sauce and mix well. Serve with pasta and top with parm.

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