Author Adapted by Pam - For the Love of Cooking / Original by Bon Appetit
Equipment
Dutch oven
Ingredients
3lbspork shoulder, cut into three pieces
Sea salt and freshly cracked pepper, to taste
1tbspolive oil
1onion, diced
6 cloves of garlic, minced
2tbsptomato paste
½cupfull-bodied red wine
1(28 oz)can whole peeled tomatoes
4sprigsfresh thyme
2bay leaves
1sprigrosemary
2cupswater
To serve:
Creamy polenta*Click link above for the recipe
Fresh parsley, chopped
Parmesan cheese, freshly grated
Instructions
Preheat the oven to 325 degrees.
Season pork all over with sea salt and freshly cracked pepper, to taste.
Heat the olive oil in a large heavy pot over medium-high heat. Cook pork on all sides, until evenly browned, about 10 minutes. Make sure to really render the fat down. Transfer to a plate.
Remove any burned bits from the pan but leave all the golden brown ones (this will prevent the final sauce from being bitter). Add the onion and cook, stirring often, until tender and golden brown, about 5 minutes.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the tomato paste and cook, stirring often, for 3 minutes.
Add the wine and cook, stirring often, until it reduces by half, about 5-7 minutes.
Add the tomatoes, crushing them with your hand as you go, then add the thyme sprigs, bay leaves, and rosemary sprig; stir in 2 cups of water.
Add the pork with any juices on the plate. Bring liquid to a boil, then partially cover with a lid and place in the oven until pork is falling apart, the sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, about 3 hours.
Remove from the oven and let cool. Skim the fat from the top of the sauce. Remove the thyme sprigs, bay leaves, and rosemary sprig.
Remove any fat from the meat then shred meat by using two forks. Taste and season with sea salt and freshly cracked pepper, to taste. Cover until needed.
Spoon some creamy polenta into a bowl then spoon some pork ragù on top. Sprinkle some fresh parsley and lots of freshly grated parmesan cheese on top. Serve immediately. Enjoy.