This dish (adapted from Epicurious) is the kind that simmers for hours and makes the house smell amazing. For easy serving, trim the fat off the roast ahead of time, or you can even use a loin or tenderloin if you want. Feel free to make this a day or two in advance, too - it tastes even better the next day!
You'll need:
- 3 lb pork shoulder roast (Boston butt)
- 1 large onion
- 1 head garlic
- 2 Tbs tomato paste
- 1/2 c red wine
- 1 - 28 oz can whole peeled tomatoes
- 1/2 tsp dried thyme
- 1/2 tsp herbs de Provence
- 2 bay leaves
- 2 c water
Trim any large pieces of fat from the pork roast. Cut it into 3 or 4 large chunks. (If your roast has a bone, it's fine to leave it in.)
Peel and trim the ends from the onion and garlic. Either finely chop the onion and all the garlic cloves, or put them in a food processor until finely chopped. Set aside.
Heat about 2 Tbs oil in a large Dutch oven over medium heat. Add the pork chunks and add salt and pepper. Brown on all sides, turning every few minutes as needed, about 12 to 15 minutes total. Transfer the pork to a plate.
Add another 1 Tbs oil to the Dutch oven and add the onions and garlic. Cook, stirring frequently, until the onion starts to caramelize, about 15 minutes.
Add the tomato paste and let cook, stirring, about 5 more minutes until the sauce darkens. Pour in the wine and let it boil, stirring frequently, until reduced by half - about another 5 minutes.
Add the tomatoes, thyme, herbs de Provence, bay leaves, and water. Stir until the tomato paste mixture is dissolved, then gently add the pork back into the pot. Bring to a boil
When it starts boiling, cover and turn the heat to low. Let simmer, stirring occasionally, about 3 hours until the pork falls apart easily. Shred the pork, then add salt and pepper to taste. Serve on polenta, pasta, or rice.
Pork Ragu
Ingredients
- 3 lb pork shoulder roast, trimmed
- 1 large onion
- 1 head garlic
- 2 Tbs tomato paste
- 1/2 c red wine
- 28 oz can whole peeled tomatoes
- 1/2 tsp dried thyme
- 1/2 tsp herbs de Provence
- 2 bay leaves
- 2 c water
Instructions
- Trim any large pieces of fat from the pork roast. Cut it into 3 or 4 large chunks. (If your roast has a bone, it's fine to leave it in.)
- Peel and trim the ends from the onion and garlic. Either finely chop the onion and all the garlic cloves, or put them in a food processor until finely chopped. Set aside.
- Heat about 2 Tbs oil in a large Dutch oven over medium heat. Add the pork chunks and add salt and pepper. Brown on all sides, turning every few minutes as needed, about 12 to 15 minutes total. Transfer the pork to a plate.
- Add another 1 Tbs oil to the Dutch oven and add the onions and garlic. Cook, stirring frequently, until the onion starts to caramelize, about 15 minutes.
- Add the tomato paste and let cook, stirring, about 5 more minutes until the sauce darkens. Pour in the wine and let it boil, stirring frequently, until reduced by half - about another 5 minutes.
- Add the tomatoes, thyme, herbs de Provence, bay leaves, and water. Stir until the tomato paste mixture is dissolved, then gently add the pork back into the pot. Bring to a boil
- When it starts boiling, cover and turn the heat to low. Let simmer, stirring occasionally, about 3 hours until the pork falls apart easily. Shred the pork, then add salt and pepper to taste. Serve on polenta, pasta, or rice.
Nutrition Facts
Calories
724.69Fat (grams)
48.88Sat. Fat (grams)
17.89Carbs (grams)
10.66Fiber (grams)
2.31Net carbs
8.36Sugar (grams)
5.33Protein (grams)
54.84Sodium (milligrams)
169.58Cholesterol (grams)
204.12