Braised Spicy Pork Ragù | Dorothy Lane Market

Braised Spicy Pork Ragù

PREP TIME 15 mins
COOK TIME 3 hr
SERVINGS 7
Chef Carrie Walters
  • POSTED Dec 28th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 2½ lbs boneless pork shoulder, fat trimmed
  • Kosher salt and black pepper
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 10 garlic cloves, peeled and smashed
  • 1½ tsp red pepper flakes
  • 3 (14-oz) cans fire-roasted tomatoes, crushed or diced
  • 1 cup red wine
  • 5 basil sprigs

INSTRUCTIONS

1
Heat oven to 350°F.
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.

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Braised Spicy Pork Ragù

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 3 hr
SERVINGS 7

INGREDIENTS

  • 2½ lbs boneless pork shoulder, fat trimmed
  • Kosher salt and black pepper
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 10 garlic cloves, peeled and smashed
  • 1½ tsp red pepper flakes
  • 3 (14-oz) cans fire-roasted tomatoes, crushed or diced
  • 1 cup red wine
  • 5 basil sprigs

INSTRUCTIONS

1
Heat oven to 350°F.
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.

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