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RECIPE
14 INGREDIENTS9 STEPS3HR 20MIN

Homestyle Pork Ragout

4.0
1 Ratings
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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In the depths of winter, when the mercury plunges and the wind chill bites we crave meaty, hot bowls of sustenance. Save your salads for April. Right now, we need a pot of belly-warming goodness and maybe a glass of house red. We want a hearty, homestyle pork ragout.

3HR 20MIN

Total Time
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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Ingredients
US / METRIC
Servings:
4
Serves 4
2 Tbsp
1/2 tsp
1 cup
Onions , diced
1 stalk
Celery , diced
1
Carrot , diced
3 cloves
Garlic , minced
8 oz
Mushrooms , sliced
2 sprigs
4 sprigs
2 cups
San Marzano Tomatoes
1/3 cup
Red Wine
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Nutrition Per Serving
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CALORIES
466
FAT
28.7 g
PROTEIN
35.0 g
CARBS
14.5 g

Directions

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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Cut Boneless Pork Shoulder (1.5 pound) into 3-4 large chunks. Sprinkle with Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Step 3
In a dutch oven over medium high heat add the Olive Oil (2 tablespoon). When oil is hot, add the chunks of pork and brown it on all sides, turning every so often - this should take 10-12 minutes.
Step 4
Transfer the pork to a plate and add the Onion (1 cup), Celery (1 stalk), minced Garlic (3 clove), diced Carrot (1) and sliced Mushroom (8 ounce) to the dutch oven.
Step 5
Sprinkle with remaining kosher salt and cook over medium heat until some of the liquid is given off and the vegetables are tender, about 4-5 minutes.
Step 6
Using a piece of kitchen string or twine, tie the Fresh Rosemary (2 sprig) and Fresh Thyme (4 sprig) into a bundle. Add them to the vegetables along with the Bay Leaf (2).
Step 7
Stir in the San Marzano Tomatoes (14 ounce), breaking them up with the back of a wooden spoon or tongs. Stir in the Red Wine (1/3 cup).
Step 8
Add the pork back to the pot along with any accumulated juices. Settle the pork into the vegetables and cover tightly with a lid. Transfer to the oven and braise for 2 1/2 hours.
Step 9
Serve and enjoy!

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Nutrition Per Serving
Calories
466
% Daily Value*
Fat
28.7 g
37%
Saturated Fat
8.6 g
43%
Trans Fat
0.0 g
--
Cholesterol
120.8 mg
40%
Carbohydrates
14.5 g
5%
Fiber
3.2 g
11%
Sugars
7.5 g
--
Protein
35.0 g
70%
Sodium
518.1 mg
23%
Vitamin D
0.2 µg
1%
Calcium
70.8 mg
5%
Iron
3.6 mg
20%
Potassium
398.1 mg
8%
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