Pork Sugo

By • March 11, 2013 • 14 Comments



Author Notes: My sister likes to say that I was put on this earth for one reason: to roast pork. Roasted pork shoulder is one of my favorite things to make for a crowd: it’s delicious, easy, inexpensive, feeds a ton of people, is hard to screw up (the longer you leave it, the more tender it gets, just add more liquid if it starts to dry out), and always impresses my guests. It's also versatile! Carnitas, BBQ sandwiches, pernil… and now sugo! I first had pork sugo at a restaurant here in Seattle, and fell in love. It's a rich tomato-wine sauce with shredded pork, tossed with pasta of your choice (pappardelle would be amazing!). Loves Food Loves to Eat

Serves 8-10

  • 3 pounds pork shoulder (or butt)
  • 1/2 cup dry red wine
  • 2 cups chicken stock
  • 1/2 cup apple cider vinegar
  • 1 tablespoon jam (I used fig, but something like apricot or even marmalade would work too)
  • 1/2 large onion, diced
  • 5 cloves garlic, minced
  • 2 cups crushed tomatoes in sauce
  • 1 tablespoon tomato paste
  • 4-5 sprigs fresh thyme
  • 1 teaspoon oregano
  • 1 pinch red pepper flakes
  • 8-10 servings cooked pasta
  • parmesan cheese, for serving
  • 1 splash extra virgin olive oil (for searing the meat)
  1. Preheat oven to 350.
  2. In a large enameled cast-iron pot, heat the olive oil (stovetop) until shimmering.
  3. Pat the pork dry, and season the pork with salt and pepper. Sear a few pieces at a time over medium-high heat on all sides, add back in once all pieces are seared. Add wine to deglaze, and remove from heat.
  4. Add the rest of the ingredients (excluding the pasta and parmesan). Start with 1.5 cups of the chicken stock, you can add the rest later if it doesn’t seem saucy enough. For moderate spice-level, use about ½ tablespoon of red pepper flakes. Take it up or down depending on your preference.
  5. Cover and cook in preheated oven around 4-5 hours, until sauce has thickened and meat is fall-apart tender. Remove the thyme springs, and with a fork, break up the pork and mix it in with the sauce. This is where you can add the rest of the chicken stock, if needed. You can also reserve pasta water, and use that to loosen it up. Add salt and pepper to taste.
  6. To serve, mix in with cooked pasta of your choice, and top with a hearty spoonful of grated parmesan and a pinch of fresh thyme.
Jump to Comments (14)

Comments (14) Questions (1)

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over 1 year ago spoon

this was great! i ended up adding an extra 15 oz can of tomatoes in sauce at towards the end, since the tomato flavor was a bit too subtle for me. i'll definitely be making this again: quick and easy to put together, and then you can forget about it while you prep the rest of your meal.

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over 1 year ago Loves Food Loves to Eat

So glad you liked it!!! I love dishes that you can easily tweak to your own tastes without screwing up!

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over 1 year ago nll

It's in the oven now 4-5 hrs to go. I will fill you in when it is finished, Congrats

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over 1 year ago Loves Food Loves to Eat

Thanks!! Hope you enjoy it!

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over 1 year ago Kersh in the Kitch

This looks incredible and great for a crowd!

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over 1 year ago Loves Food Loves to Eat

Thanks! And yes, it is SO great for a crowd!

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over 1 year ago Loves Food Loves to Eat

I don't think I can edit while it's in a contest. I forgot to add the first step above: Trim the pork (leave some fat for flavor, but trim most of it off) and cut into 4-5 large chunks.

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over 1 year ago Dzsmith265

Is the pork shoulder or butt cut up into chunks or seared whole?

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over 1 year ago Loves Food Loves to Eat

Ah! Thanks for pointing that out: Cut into 4-5 large pieces. I'll update the recipe.

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over 1 year ago cookinginvictoria

I love long-cooked pork pasta sauces, and your recipe looks fabulous. What a great idea to add fig jam to the sugo as it braises. I'll bet it gives the sauce a wonderful, but subtle hint of sweetness. Looking forward to trying this recipe.

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over 1 year ago gingerroot

Can't wait to make this. I know it will be delicious!

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over 1 year ago Loves Food Loves to Eat

Thanks! It is delicious! And the best part about roasted pork is that you can improvise, and add or subtract as you see fit!

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over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

um, YUM!

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over 1 year ago Loves Food Loves to Eat

:)