Slow Cooked Pork Shoulder Ragu
A comfort food dish that's worth the wait. The Pork melts in your mouth, melding with the velvety tomato sauce to create this simple, yet flavourful meal.
3 hrs 45 mins
Capable Cooks
8
What you’ll need
INGREDIENTS
- 1kg SunPork Fresh Foods Pork Shoulder, trimmed and cut into large pieces
- 2 Tbsp. olive oil
- 2 brown onions, diced
- 1 carrot, diced
- 6 garlic cloves, minced
- 1 cup shiraz
- 3 cans crushed tomatoes
- 3 fresh tomatoes, pureed
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1kg pappardelle pasta
- Salt and pepper, to taste
- Parmesan cheese, to serve
- Thyme, to serve
How to make it
- In a large saucepan, heat olive oil over med-high heat. Season the pork shoulder with salt and pepper then brown each side. Remove and set aside.
- Reduce heat to low, then add the onions, carrot and garlic and cook until softened, stirring regularly. Add the wine, increase the heat to med-high and bring to the boil. Cook for 5 mins then add the tomatoes, bay leaves, dried thyme and dried oregano.
- Return the pork shoulder to the saucepan and bring to the boil. Cover and simmer for 3 hrs over low heat or until the pork is tender and easy to pull apart. Stir occasionally.
- Remove the pork shoulder pieces and use 2 forks to shred the meat, then return to the pan and continue to simmer uncovered.
- Bring a large pot of salted water to the boil and cook the pasta as desired. Drain, and reserve 1 cup of pasta water. Return the pasta to the pot with the water then add the pork ragu. Simmer over med. heat for 5 mins till thickened and the pasta is well coated.
- Serve with freshly grated parmesan and a sprinkle of thyme over the top.
