INSTRUCTIONS
2
Generously season pork with salt and pepper. In a large Dutch oven, heat olive oil over medium-high. Add pork shoulder and sear until browned on all sides, 8 to 10 minutes. Remove from pot and set aside.
3
Carefully pour off additional fat from pot leaving about 2 Tbsp remaining. Reduce heat to medium-low. Add garlic and red pepper flakes to the oil and stir to combine. Add tomatoes, red wine, and basil. Add pork back to pot and bring to a boil over medium-high heat.
4
Cover, then transfer to oven and cook until the pork falls apart when prodded with a fork, 2½ to 3 hours.
5
Working directly in the pot, use two forks to shred the meat into long bite-size pieces. Stir the pork into the tomato sauce until it’s evenly distributed. Ragù will keep refrigerated for 3 days or frozen up to 3 months. Excellent with pasta or polenta for these cold winter months.
