Pork Sugo

Quick Summary: This rich and hearty Italian sauce features pork shoulder slow-braised in a tomato and red wine base until it’s fall-apart tender.

Source: freshforkmarket.com

>> servings: 2
Heat the #oven{} to 325°F.
 
Cut the @pork shoulder{2%pound} into 4-5 pieces, following fat lines as a guide. Remove and discard any large chunks of fat. Pat the pieces dry and season with @salt{} and @pepper{}.
 
In a large #dutch oven{} or #pot{}, heat @oil{} over high heat. Brown the pork for a ~{few minutes} on each side, until a golden brown crust develops. Remove to a #side plate{}.
 
In the same pot, soften the finely diced @onion{1}, @carrot{1}, and @celery{1} in the drippings over medium heat for ~{7-8%minutes}. Add the @tomato paste{1.5%tbsp} and cook for another ~{2-3%minutes}, stirring constantly.
 
Pour in the @red wine{1/2%cup} and stir, scraping up any browned bits. Reduce by half, which should take about ~{8-10%minutes}.
 
Meanwhile, warm the @canned tomatoes{28%oz} and @chicken stock{2-3%cups} in separate pots.
 
Add the browned pork back into the pot with the vegetables. Pour the warmed tomatoes around the pork. Ladle in about 1 cup of the chicken stock. Add the @oregano{2%tsp}, @rosemary{2%tsp}, and @bay leaf{1}.
 
Cover the pot and place it in the preheated #oven{} for ~{3%hours}. Check halfway through and add more stock if the liquid level is too low.
 
After three hours, the pork should be fall-apart tender. Remove the pot from the oven. Spoon off any excess orange-colored fat from the surface.
 
Remove the pieces of pork from the sauce. Using two forks or your fingers, shred the meat, discarding any bones. Remove and discard the @bay leaf{1} from the sauce.
 
Bring the sauce to a boil on the stovetop and let it reduce for about ~{10%minutes}. For a smoother sauce, you can optionally pass it through a #food mill{} or blend it with an #immersion blender{}.
 
Return the shredded pork to the reduced sauce and keep warm over low heat.
 
Cook your favorite @pasta{} (pappardelle is traditional) according to package directions. Before draining, reserve about a cup of the @pasta water{}.
 
In the pasta cooking pot, combine the drained pasta with enough sugo to coat and a splash (about 1/4 to 1/3 cup) of the reserved pasta water. Stir well to combine.
 
Serve in individual bowls, topped with extra sauce, freshly grated @parmesan cheese{}, and minced @parsley{}.