Pork Shoulder Ragu

This is what Chicago has looked like pretty much every day of 2014:

You wouldn't know it from this picture, but you're looking right at downtown Chi-town.

When it looks like that outside, I want to be curled up inside with a blanket and a cup of tea (or a glass of red wine, who am I kidding?) enjoying the aroma of something comforting cooking away in my kitchen.  This pork shoulder ragu is as delicious and comforting as it is simple and no-fuss.  You brown the pork and start the sauce in a dutch oven, then pop the whole thing in the oven and ignore it for hours.  However, this dish is not just for lazy Sunday afternoons!  It is also an ideal dish ideal for entertaining, as all the real cooking and cleaning is done hours before your guests arrive!  It is a perfect rustic and comforting dinner for two OR for a small crowd!

Braised Pork Shoulder Ragu
(serves 8) 

2 1/2 - 3 lb. boneless pork shoulder
2-3 TBSP extra virgin olive oil
1 yellow onion, diced
1 tsp. fennel seeds
4 cloves garlic, minced or pressed
2 TBSP finely chopped fresh rosemary
2 TBSP finely chopped fresh sage
BIG pinch crushed red pepper
Kosher salt and freshly cracked black pepper
2 28 oz. cans whole San Marzano tomatoes, 1 can pureed (I used my trusty immersion blender for that.)
1 1/2 - 2 lbs. pasta (I served this with some homemade pappardelle, but rigatoni or farfalle would be good too!)
Freshly grated parmesan cheese

Preheat the oven to 325 degrees.  In a large dutch oven, heat olive oil over medium-high heat.  Liberally season the pork shoulder on all sides with kosher salt and freshly ground black pepper.  Once the oil is hot, add the pork shoulder to the dutch oven and brown the pork on all sides, about 4-5 minutes per side.

Remove the pork from the dutch oven and set it on a large plate (ideally, something that will hold the accumulated drippings).  Then, add the onions, fennel seeds, and a big pinch of salt to the dutch oven and saute until the onions are soft and translucent, about 5 minutes.  Next, add the garlic, sage, rosemary, and crushed red pepper to the dutch oven.  Saute until just fragrant.  Then, add the two cans of tomatoes and stir, breaking up some of the whole tomatoes.  Return the pork and any accumulated juices to the dutch oven, nestling the pork in to the sauce.  

Cover the dutch oven and pop it in the oven for 3-4 hours, turning the pork every hour or so.  You'll know the pork is done when it literally falls apart when you try to turn it.  Once the pork is cooked and tender, remove it from the dutch oven and shred it with two forks. 

See?  Literally falling apart!

Return the sauce to the stove top and simmer over medium heat until it reduces slightly.  Once the sauce has reduced, taste it and adjust the seasoning, if necessary.

The saucy goodness

Meanwhile, cook your pasta until it's perfectly al dente.  Return the shredded pork to the sauce and give it a stir.  Serve the pork shoulder ragu over the pasta with a healthy dose of grated parmesan cheese on top.

If only it was scratch and sniff!