From The NY Times Ali Slagle who also has written a new cookbook, I Dream of Dinner, which is very good. This is a simple recipe that in my mind is a showstopper. The house smelled so good while it cooked in the oven for 3 hours. I actually reheated it this morning so I could shred the meat and it smelled so good!! I was amazed at the depth of flavor-the basil springs, wine, tomatoes, garlic and red pepper flakes really all come through. Slow roasted pork has become one of my favorites! You can serve this with pasta or polenta. I may eat it all before I cook the pasta!
- 2 to 2 ½ pounds boneless pork shoulder, trimmed of more than 1/4-inch fat
- Kosher salt and black pepper
- 2 tablespoons extra-virgin olive oil
- 10 garlic cloves, peeled and smashed
- 1 ½ teaspoons red-pepper flakes
- 3 (14-ounce) cans fire-roasted crushed or diced tomatoes
- 1 cup red wine
- 5 basil sprigs
- In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.
- Reduce the heat to medium-low. Add the garlic and red-pepper flakes to the oil and stir to combine. Add the tomatoes, red wine and basil. Stir to combine, season with salt and lots of black pepper, then bring to a boil over medium-high heat.
- Cover, then transfer to the oven and cook until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours.
- Working directly in the pot, use two forks to shred the meat into long bite-size pieces. Stir the pork into the tomato sauce until it’s evenly distributed. Ragù will keep refrigerated for 3 days or frozen up to 3 months.
What's Annie Cooking 