Family Dinner: Slow Roasted Pork Shoulder Ragu
Modesty is a great quality to which I aspire and admire. It's simply not possible, though, when it comes to this slow roasted pork should ragu. I would love to be humble about it, but seriously, I can't. You'll understand as soon as its heavenly scent hits your nostrils and such sentiments will continue as you devour every last bite (which I why there are so few pictures of the finished product in this post).
I made this for a dinner party with friends and no one could stop talking about it. It's one of those hearty, stick-to-your-ribs type meals that brings about a sense of comfort and coziness. And while it requires a somewhat lengthy cooking time, the preparation is minimal and most of the time is spent in the oven without too much ado. Perfect for a framily dinner on a cold winter weekend night. In case you're wondering, friends + family = framily. Just ask the guys at the Sprint store.
I typed out a whole buncha other stuff to tell you about this dish and then figured, why listen to me prattle on about how good it was when you should probably just get started on it and see for yourself. So make your grocery list now and set aside some time this weekend to do a bit of slow roasting. Your framily will thank you.
Slow Roasted Pork Shoulder Ragu
Serves: 4-6
Preparation Time: 3 hours
Ingredients:
3 slices slab/thick-cut bacon, cut into 1/2-in. chunks
1 lb. boneless pork shoulder, sprinkled liberally with salt
1 sweet onion, diced
2 small carrots, diced
2 celery stalks, diced
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. red pepper flakes
1 tsp. fennel seeds
4 cloves garlic, chopped/minced/sliced
1/2 c. red wine
2 15-oz. cans cherry tomatoes (or other flavorful canned tomato, see note)
1 tbsp. honey
splash of red wine vinegar
1 tbsp. butter
Note: You can find canned cherry tomatoes (so delicious) at Whole Foods and they're usually around $2. See this previous Minneapple Eats post for more information on this, as well as other tips on making a lovely red sauce.
To Serve:
pasta or polenta (I used egg pappardelle)
fresh ricotta cheese
parsley, chopped
Method:
1. Preheat oven to 300 degrees. In a large dutch oven with lid (or pot that can go on the stove and in the oven), cook bacon chunks over medium-high heat until the fat renders out and the bacon is crispy. Using a slotted spoon, remove bacon from pan and set aside. Turn heat down to medium, leaving grease in pan.
2. Brown salted pork shoulder on all sides in the bacon grease. Once all sides are browned, remove from pot, place on a plate and cover loosely with foil and set aside.
3. Add chopped onion, carrot and celery to the pot. Saute the vegetables until they start to soften and the onions turn translucent. Sprinkle with thyme, oregano, red pepper flakes and fennel seeds. Saute a little bit longer until the herbs become aromatic. Add garlic and saute a minute or two more.
4. Move vegetables to the sides of the pot so the pot is exposed in the middle, if possible. Pour red wine into pot to deglaze and scrape up all the brown bits with a wooden spoon and then stir all the vegetables again. Add tomatoes to the pan and let simmer for a few minutes.
5. Nestle pork shoulder into the pot so it's mostly covered with the sauce. Cover the pot and place in preheated oven. Cook for about 2 hours, checking on it every now and then, giving a gentle stir. After about 2 hours, remove lid and let cook for about 30 minutes more or until the pork falls apart.
6. Remove from oven, place back on stove and break down pork with a wooden spoon. Add honey, a splash of vinegar and butter. Stir again to fully incorporate the meat and sauce. Serve with pasta or polenta, ricotta cheese and freshly chopped parsley.
