PORK, PULLED IN TOMATO SAUCE (ITALIAN SUGO)

By:


pasta "rags" with Sugo, pork tomato "gravy"

Ingredients:

  • 1/2 cup grape seed or neutral vegetable oil

  • 2 pounds pork butt (really shoulder)
  • Salt, pepper, coriander, to taste
  • 2 each yellow onions, diced
  • 2 heads garlic, peeled and sliced (remove sprout)
  • 2 cups red wine
  • 2 teaspoon thyme leaves, dried
  • 2 teaspoons oregano leaves, dried
  • 1 (28 oz) can San Marzano tomatoes with juice

Method:

Heat oil in large saute pan or dutch oven. Season pork with salt pepper, and coriander. Sear in hot oil. Remove pork–reserve. Place onions garlic in pan and cook until translucent and aromatic. Add 2 cups wine and tomatoes. Put pork back into pot and cover with tight fitting lid or foil. Place into 325ºF oven. After one hour revove and turn the pork over; cover and return to oven for anothe hour or until pork is tender. Remove pork; shred into pieces as for pulled pork and return to sauce; blend.  Serve sauce over pasta ribbons, Maltagliati.

 






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