Recipe Image

Servings:

Homestyle Pork Ragout

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.

Total Time

3hr 20min

4.0

1 Rating

Author: Garlic & Zest

Servings:

Ingredients

•

2 Tbsp

Olive Oil

•

1.5 lb

Boneless Netted Fresh Pork Shoulder Roast

•

as needed

Kosher Salt

•

as needed

Ground Black Pepper

•

1 cup

Onions , diced

•

1 stalk

Celery , diced

•

Carrot , diced

•

3 cloves

Garlic , minced

•

2 1/4 cups

Mushrooms , sliced

•

Bay Leaves

•

2 sprigs

Fresh Rosemary

•

4 sprigs

Fresh Thyme

•

2 cups

San Marzano Tomatoes

•

1/3 cup

Red Wine

Cooking Instructions

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

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

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.

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

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.

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) .

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) .

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.

Serve and enjoy!

Nutrition Per Serving

CALORIES

627

FAT

45.1 g

PROTEIN

39.4 g

CARBS

13.5 g