Pork Shoulder Ragu
* If you want more tomato flavor, add in (2) 28 oz cans of diced tomatoes, with juice.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
- 2 to 2½- pound boneless pork shoulder roast
- salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion; chopped
- 2 garlic cloves; minced
- 1 - 28 oz can diced tomatoes with juice (I highly recommend fire roasted diced tomatoes) + more if needed*
- 1 cup red wine; plus more if needed
- 5 sprigs fresh thyme
- 5 sprigs fresh oregano
- Small handful of fennel seeds
- 1 tablespoon hot sauce for smokiness (optional)
- Pappardelle pasta
- Freshly grated parmesan cheese for serving
Preheat oven to 325°F. Liberally season the pork roast with salt and pepper on both sides. Add olive oil and butter to large Dutch oven and heat over medium-high until the butter melts, but does not burn. Add the pork roast to pan and brown on both sides, for about 8 to 10 minutes total.
Add the onions and garlic and sauté for 1 minute. Add the tomatoes, wine, thyme, oregano, fennel and hot sauce (if using) and bring to a boil. Cover, and put in oven. Braise for 3 to 4 hours, flipping once halfway through cooking time. If you are cooking less pork (only 1 pound or 1.5), you only need to braise for about 2 to 2.5 hours. Add more liquid (water, wine, or tomato sauce) if needed. I recommend adding more tomato sauce. (The liquid should come to about ⅓ of the way up the pork.) Meat is done when it’s practically falling apart. Place onto a cutting board and pull it apart with two forks, then add back to the pot and stir to combine.
Cook pasta according to package directions. Stir pasta into the pork shoulder ragu and serve with freshly grated parmesan cheese! Enjoy!