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pork shoulder red wine chicken stock apple cider vinegar apricot onion garlic tomatoes tomato paste thyme oregano red pepper Pasta Parmesan cheese extra-virgin olive oil
Viewed: 47 - Published at: 6 years agoIngredients
- 3 pounds pork shoulder (or butt)
- 1/2 cup dry red wine
- 2 cups chicken stock
- 1/2 cup apple cider vinegar
- 1 tablespoon jam (I used fig, but something like apricot or even marmalade would work too)
- 1/2 large onion, diced
- 5 cloves garlic, minced
- 2 cups crushed tomatoes in sauce
- 1 tablespoon tomato paste
- 4-5 sprigs fresh thyme
- 1 teaspoon oregano
- 1 pinch red pepper flakes
- 8-10 servings cooked pasta
- parmesan cheese, for serving
- 1 splash extra virgin olive oil (for searing the meat)
Method
- Preheat oven to 350.
- In a large enameled cast-iron pot, heat the olive oil (stovetop) until shimmering.
- Pat the pork dry, and season the pork with salt and pepper. Sear a few pieces at a time over medium-high heat on all sides, add back in once all pieces are seared. Add wine to deglaze, and remove from heat.
- Add the rest of the ingredients (excluding the pasta and parmesan). Start with 1.5 cups of the chicken stock, you can add the rest later if it doesn't seem saucy enough. For moderate spice-level, use about 1/2 tablespoon of red pepper flakes. Take it up or down depending on your preference.
- Cover and cook in preheated oven around 4-5 hours, until sauce has thickened and meat is fall-apart tender. Remove the thyme springs, and with a fork, break up the pork and mix it in with the sauce. This is where you can add the rest of the chicken stock, if needed. You can also reserve pasta water, and use that to loosen it up. Add salt and pepper to taste.
- To serve, mix in with cooked pasta of your choice, and top with a hearty spoonful of grated parmesan and a pinch of fresh thyme.
