Braised Pork All’Arrabbiata

Name: Braised Pork All’Arrabbiata
Total time: 2 min
Ingredients: 2 to 2 1/2 pounds boneless pork shoulder, trimmed of more than 1/4-inch fat; Kosher salt and black pepper; 2 tablespoons extra-virgin olive oil; 10 garlic cloves, peeled and smashed; 1 1/2 teaspoons red-pepper flakes; 3 (14-ounce) cans fire-roasted crushed or diced tomatoes; 1 cup red wine; 5 basil sprigs

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Total: 2 hours

Servings: 7

Author : Ali Slagle

basil canned tomatoes garlic

Ingredients

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2 to 2 1/2 pounds boneless pork shoulder, trimmed of more than 1/4-inch fatKosher salt and black pepper2 tablespoons extra-virgin olive oil10 garlic cloves, peeled and smashed1 1/2 teaspoons red-pepper flakes3 (14-ounce) cans fire-roasted crushed or diced tomatoes1 cup red wine5 basil sprigs

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Instructions

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Step 1

Heat the oven to 350 degrees. Season the pork all over with 2 teaspoons salt and 1 teaspoon pepper.

Step 2

In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.

Step 3

Reduce the heat to medium-low. Add the garlic and red-pepper flakes to the oil and stir to combine. Add the tomatoes, red wine and basil. Stir to combine, season with salt and lots of black pepper, then bring to a boil over medium-high heat.

Step 4

Cover, then transfer to the oven and cook until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours.

Step 5

Working directly in the pot, use two forks to shred the meat into long bite-size pieces. Stir the pork into the tomato sauce until it’s evenly distributed. Ragù will keep refrigerated for 3 days or frozen up to 3 months.

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