Homestyle Pork Ragout

Recipe

14 INGREDIENTS • 9 STEPS • 3HRS 20MINS

Homestyle Pork Ragout

4

1 rating

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.

Homestyle Pork Ragout

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

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.

3HRS 20MINS

Total Time

$2.67

Cost Per Serving

Ingredients

Servings

4

US / Metric

2 Tbsp

1.5 lb

Boneless Netted Fresh Pork Shoulder Roast

1/2 tsp

1/4 tsp

Ground Black Pepper

1 cup

Onion, diced

1 stalk

Celery, diced

1

Carrot, diced

3 cloves

Garlic, minced

2 1/4 cups

Mushrooms, sliced

2

2 sprigs

4 sprigs

2 cups

San Marzano Tomatoes

1/3 cup

Red Wine

Nutrition Per Serving

VIEW ALL

Calories

627

Fat

45.1 g

Protein

39.4 g

Carbs

13.5 g

Homestyle Pork Ragout

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking InstructionsHide images

step 1

Preheat the oven to 325 degrees F (160 degrees C).

step 2

Cut the Boneless Netted Fresh Pork Shoulder Roast (1.5 lb) into 3-4 large chunks. Sprinkle with Kosher Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp).

step 2 Cut the Boneless Netted Fresh Pork Shoulder Roast (1.5 lb) into 3-4 large chunks. Sprinkle with Kosher Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp).

step 3

In a dutch oven over medium-high heat add the Olive Oil (2 Tbsp). 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 3 In a dutch oven over medium-high heat add the Olive Oil (2 Tbsp). 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), Garlic (3 cloves), Carrot (1), and Mushrooms (2 1/4 cups) to the dutch oven.

step 4 Transfer the pork to a plate and add the Onion (1 cup), Celery (1 stalk), Garlic (3 cloves), Carrot (1), and Mushrooms (2 1/4 cups) to the dutch oven.

step 5

Sprinkle with remaining kosher salt and cook over medium heat until some liquid is given off and the vegetables are tender, about 4-5 minutes.

step 5 Sprinkle with remaining kosher salt and cook over medium heat until some liquid is given off and the vegetables are tender, about 4-5 minutes.

step 6

Tune the Fresh Rosemary (2 sprigs) and Fresh Thyme (4 sprigs) into a bundle using a piece of kitchen string or twine. Add them to the vegetables along with the Bay Leaves (2).

step 6 Tune the Fresh Rosemary (2 sprigs) and Fresh Thyme (4 sprigs) into a bundle using a piece of kitchen string or twine. Add them to the vegetables along with the Bay Leaves (2).

step 7

Stir in the San Marzano Tomatoes (2 cups), breaking them up with the back of a wooden spoon or tongs. Stir in the Red Wine (1/3 cup).

step 7 Stir in the San Marzano Tomatoes (2 cups), 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 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!

step 9 Serve and enjoy!

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