Apparently it's all food all the time over here on the blog.
A couple of nights ago I made Jenny's Braised Pork Ragu...with a few modifications of course! The biggest change was that instead of braising it in the oven...I busted out the crockpot and ignored it all day until the meat was melty and falling apart.
Braised Pork Ragu
from Dinner: A Love Story
2 to 2 1/2-pound boneless pork shoulder roast
1 small onion, chopped
1 garlic clove, minced
salt and pepper
2 tablespoons olive oil
1 tbsp butter
1 28oz can whole or crushed tomatoes, with juice
1 cup red wine
5 sprigs fresh thyme
5 sprigs fresh oregano
Small handful of fennel seeds
1 tablespoon hot sauce, for smokiness
Pasta or rice
Freshly grated Parmesan
Preheat oven to 325°F. Sprinkle pork with salt and pepper. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts. Add pork roast to pan and brown on all sides, about 8-10 minutes total.
Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover and put in oven. Braise for 3-4 hours, turning every hour or so. Add more liquid if needed (water, wine, or tomato sauce). The liquid should come to about 1/3 of the way up the pork. The meat is done when it’s falling apart.
Put the meat on a cutting board and pull it apart with two forks, then add it back to pot and stir. Cook pasta or rice according to package directions. When it’s is ready, put into individual bowls and top with ragu and lots of parmesan.
If you chose to go the crockpot route, I would suggest draining the tomatoes as I feel like cooking things this way often leads to more liquid than necessary at the end. I like to take the lid off at the end to let some of the liquid evaporate, but that seems like an avoidable step if you just use less liquid.
I browned my meat in the pan and then transferred it to the crockpot. I also deglazed the pan with the white wine called for in the recipe and added that to the crockpot as well. I would hate to waste all the delicious crispy bits in the pan after browning meat! Then I cooked it all on low for 8-10 hours, shredded the meat, and cooked it for another 30 minutes or so.