11/17/2022
BRAISED PORK RAGU | because it’s cold outside
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Recipe Below ⬇️
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[INGREDIENTS]
3 T olive oil
3.5 lbs boneless pork shoulder, trimmed of excess fat, cut into 3” pieces
1 large yellow onion, finely diced
3 large carrots, finely diced
2 stalks celery, finely diced
8 cloves garlic, finely diced
12 T tomato paste
1 cup red wine
2 bay leaves
3 cups water or low-sodium chicken stock
kosher salt & freshly ground black pepper, to taste
[DIRECTIONS]
1. First, you will need to season and brown your pork shoulder. Add the olive oil to a large, heavy-bottomed pot over medium-high heat. While that heats, pat the pork shoulder dry with a paper towel. Generously season the meat with salt and pepper on all sides. Working in batches to avoid crowding, carefully add the pork shoulder to the pot and cook for 4-5 minutes on each side, until golden brown. Transfer to a plate and set aside.
2. Once you have removed the pork from the pot, add your onion, carrots, celery, and garlic. Saute until softened, approximately 10-12 minutes. Make sure to stir often to avoid browning. Add an additional tablespoon of olive oil if need be.
3. Once the vegetables have softened, add your can of tomato paste and caramelize for approximately 5 minutes, stirring periodically. Add red wine to deglaze, bring to a simmer and allow to reduce, 4-5 minutes.
4. Add the bay leaves and chicken stock to the pot, nestle the pieces of meat into the liquid mixture, and bring to a light boil. Cover and reduce the heat to maintain a simmer, stirring occasionally, for 2.5 -3 hours, or until the pork is fall-apart tender.
5. Note, if the ragu begins to lose too much of its liquid too quickly, reduce the heat and/or add more water or chicken stock. If you remove the lid and the sauce looks too liquidy, leave the lid slightly ajar to allow some of the steam out.
6. Once the sauce has reduced and the pork is tender, discard the bay leaves, and let the sauce cool slightly. Use tongs or forks to shred the pork into bite-sized pieces.
7. Serve overtop a homemade pappardelle pasta or creamy polenta and enjoy!
![thankful for slow sundays in our new home [and the last bits of matt’s tomatoes 🍅]](https://img4.evepla.com/568/399/1031091115683998.jpg)
![chef tip: let make you banana [french toast]. pretend like it’s the weekend now.](https://img5.evepla.com/405/627/714035054056274.jpg)
![BRAISED PORK RAGU | because it’s cold outside •••Recipe Below ⬇️ •••••[INGREDIENTS]3 T olive oil 3.5 lbs boneless pork s...](https://img5.evepla.com/776/543/576943457765435.jpg)
