Ingredients: |
Ingredients: 3 pounds boneless pork shoulder roast
salt & pepper
2 TBS olive oil
1 TBS butter
1 and 1/2 large can whole tomatoes, with juice
1 and 1/2 cup good red wine
6 sprigs fresh thyme
6 sprigs fresh oregano
small handful fennel seeds
1 TBS hot sauce, for smokiness
pappardelle pasta
handful of chopped fresh parsley
freshly grated parmesan
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Directions: |
Directions:Preheat over to 325 degrees.
Liberally salt and pepper the pork roast. Add olive oil and butter to a large Dutch oven and heat over medium heat until butter melts. Add pork roast to pan and brown on each side, about 8 minutes in all. Add tomatoes, wine, thyme, oregano, fennel seeds, and hot sauce and bring to a boil. Cover and put in the oven to braise for 3 and 1/2 hours. Set your timer hourly to rotate the roast and make sure there are enough liquids in the dutch oven. The liquids should come to about 1/3 of the way up the pork. If more are needed, add in water, more tomato sauce or red wine.
After 3 1/2 hours remove from oven. Shred the meat using two forks - it will easily fall apart for you. Cook enough pappardelle pasta for your guests. To serve, fill deep bowls with pasta and top with the ragu. Sprinkle fresh parmesan and parsley on top.
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Notes: |
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Notes: Substitutes:
Red Wine ~ beef or chicken broth/stock, diluted red wine vinegar, red grape juice or tomato juice
Parparadelle Pasta ~ Wide Egg Noodles or No-Yolk Wide Noodles
Fresh Herbs - Dry Herbs
Fresh Parmesan - Inexpensive Shaker Parmesan
Alternate Cooking Directions: Throw it all in the Crock pot on low for 8 hours
Leftover meat is great served on rolls.
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This recipe for Pork Shoulder Ragu is from