Tender Stovetop Pork Ragu

• Gluten free

• Meat

  • 1/4 3 lb skinless, boneless pork shoulder/butt, skinless boneless

• Produce

  • 2 Bay leaves, whole
  • 6 Garlic cloves
  • 1 Onion, large
  • 2 sprigs Rosemary, Fresh
  • 4 sprigs Thyme, fresh
  • 1 (28 oz can Tomatoes, with juices

• Canned Goods

  • 3 oz Tomato paste

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive or canola oil

• Other

  • 1/2 cup Full-bodied, red wine

Found on chewoutloud.com

Description

Ingredients

• 3 lb skinless, boneless pork shoulder/butt, cut into quarters
• kosher salt and freshly ground black pepper
• 2 TB olive or canola oil, divided
• 1 large onion, finely chopped
• 6 garlic cloves, finely chopped
• 3 oz tomato paste
• ½ cup full bodied red wine
• 1 (28 oz) can crushed tomatoes with juices
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 whole bay leaves

Directions

• Towel-dry the pork on all sides. Sprinkle a thin layer of kosher salt and freshly ground black pepper on all sides of pork and pat seasoning in. Heat 1 TB oil in a Dutch oven or large heavy pot over medium heat. Brown pork on all sides, 10-12 min. Transfer browned pork to a dish. Remove burned bits from pot but leave rest of pan drippings and golden bits there. Add onion and garlic to the pot with remaining 1 TB oil. Stir often over mdeium heat until onion is caramelizing, 5-10 min. Add tomato paste and stir until slightly darkened in color, 1 min.
• Add wine and cook, scraping up any browned bits, until mixture is thickened, 1 min. Add tomatoes with juices, thyme, rosemary, and bay leaves; stir in 2 cvups water. Add pork with accumulated juices.
• Bring liquid to a boil and reduce to simmer. With lid slightly ajar, continue to simmer until pork is very fork-tender and sauce is thickened (thicker than a typical pasta sauce) 3-4 hours. Using forks, shred pork or break into bite size pieces. Season with additional kosher salt and black pepper as needed.