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Author Notes: Meaty, savory and full of hearty flavor, this slow-braised Italian pork ragout is just the thing for a cold day!
—garlic and zest
- 2 tablespoons olive oil
- 1 1/2 pounds boneless pork shoulder
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 1 cup diced onion
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- large cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 bay leaves
- 2 rosemary
- 4 sprigs thyme
- 1 - 14 ounces can san marzano tomatoes in puree
- 1/3 cup red wine
- Preheat the oven to 325°. Cut pork shoulder into 3-4 large chunks. Sprinkle with 1/4 teaspoon kosher salt and pepper. In a dutch oven over medium high heat add the olive oil. When oil is hot, add the chunks of pork and brown it on all sides, turning every so often - this should take 10-12 minutes. Transfer the pork to a plate and add the onion, celery, carrot, garlic and mushrooms to the dutch oven. Sprinkle with remaining kosher salt and cook over medium heat until some of the liquid is given off and the vegetables are tender, about 4-5 minutes.
- Using a piece of kitchen string or twine, tie the rosemary and thyme leaves into a bundle. Add them to the vegetables along with the bay leaves. Stir in the tomatoes, breaking them up with the back of a wooden spoon or tongs. Stir in the red wine. Add the pork back to the pot along with any accumulated juices. Settle the pork into the vegetables and cover tightly with a lid. Transfer to the oven and braise for 2 1/2 hours.