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Pork Shoulder Ragù with Linguine

This pork shoulder ragu is fabulous! Must try recipe.
Course: Main
Author: Hip Foodie Mom, adapted from Dinner, A Love Story


  • 2 to 2 1/2- pound boneless pork shoulder roast
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion; chopped
  • 1 garlic clove; minced
  • 1 - 28 oz can whole tomatoes or diced with juice
  • 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 (Jenny uses Trader Joe’s Hot Chili Sauce; optional)
  • Linguine
  • Freshly grated Parmigiano-Reggiano


  • Preheat oven to 325°F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8-10 minutes in all.
  • Add the onions and garlic and saute 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 3-4 hours, turning every hour or so. If you are cooking less pork (only 1 pound or 1.5), you only need to braise for 2 hours. Add more liquid (water, wine, or tomato sauce) if needed. I recommend adding more tomato sauce. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it’s practically falling apart. Put on a cutting board and pull it apart with two forks, then add back to pot and stir.
  • Cook 1 to 2 pounds pasta (depending on how many people you are feeding) according to package directions. When it’s ready, place into individual bowls and top with the pork shoulder ragu and lots of Parmigiano-Reggiano!