Ingredients: |
Ingredients: 3 lb skinless, boneless pork shoulder cut into 3 pieces
Kosher salt, freshly ground pepper
1 tbsp. vegetable oil
1 large onion, finely chopped
6 garlic cloves, finely chopped
2 tbsp. tomato paste
½ cup full-bodied red wine
1 28 oz can whole peeled tomatoes
4 sprigs thyme
2 sprigs rosemary
2 bay leaves
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Directions: |
Directions:Season pork with salt and pepper. Heat oil in a large heavy pot over medium heat. Cook pork, turning often, until evenly browned, 10-12 minutes. Transfer to a platter and pour off pan drippings. Wipe out any burned bits from pot, but leave the golden-brown pieces. Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12-15 minutes. Add tomato paste and cook stirring occasionally, until slightly darkened in color, 5-8 minutes,
Add wine and cook, scraping up any browned bits, until reduced by about half, 5-8 minutes.
Add tomatoes, crushing with your hands as you go, then add thyme, rosemary and bay leaves; stir in 2 cups of water. Add pork with any juices accumulated on the platter; season with salt and pepper.
Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened and flavors have melded,
2½ - 3 hours.
Using two forks, break up pork into pieces or shred it, taste and season with salt and pepper. (Pork can be cooked up to 5 days ahead. Let cool; cover and chill in sauce.). Creamy Polenta recipe follows. |
Directions: |
Directions:Bring 6 cups of salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low. Cook, whisking often, until polenta is tender and creamy, 20-25 minutes. Add butter and 1/2 cup Parmesan and whisk until melted; season with salt and pepper.
Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over the top and drizzle with olive oil. |
This recipe for Pork Ragu over Creamy Polenta is from