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Pork Shoulder Sugo


Give yourself a full cooking day for this one. Because  it's SOOO worth it. (At least 6 hours for just cooking and resting) 

1/4 c olive oil
2 small yellow onions, finely diced
1 large carrot, finely diced
8 garlic cloves, minced
Salt and fresh ground pepper 
1/4 c tomato paste
1 tbs finely chopped rosemary 
1 tbs finely chopped thyme
2 cups dry white wine
One 28 oz can whole peeled tomatoes
One 3 pound boneless pork shoulder roast, trimmed of excess fat. 
Pasta or polenta and grated Parmesan cheese for serving 

Preheat oven to 275 degrees F 

Heat olive oil in large cast iron casserole dish on medium high heat until shimmering. Add onions, carrot and garlic, season with salt and pepper and cook until softened about 8 minutes. Add tomato paste and herbs and cook until fragrant about 1 minute. Add wine, and bring to boil and cook for an additional 3 minutes or until smell of alcohol dissipates. Add tomatoes, juices and all, breaking up tomatoes with wooden spoon. 

Nestle pork in the sauce, sprinkle the top of the roast with salt and pepper and place the casserole in the oven. Roast the pork for 3 hours or until browned on top and sauce is slightly reduced. 

Cover casserole dish and cook for 2 hours longer or until pork is meltingly tender. Remove pork from the oven and allow it to rest until meat is cool enough to handle, about one hour. 

Remove the meat from the sauce and shred it, disgaurding any chunks of fat. Return shredded meat to the pot. If the sauce needs more liquid water can be added. Bring the sauce to a boil then lower the heat and simmer for 15 minutes to infuse shredded meat with flavor. 

Serve over pasta or polenta and grated Parmesan cheese can be added. 

No joke the leftovers were even better than fresh out of the oven. It was amazing. 

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