While going through my freezer I stumbled across a smallish bone in pork shoulder roast and decided that it must be put to good use. We love pasta and tomato sauce so I settled in to make a pork ragu to serve over some perciatelli. I love slow cooking meat and fowl and this was a perfect dinner, with leftovers to boot!
1 3 to 4 pound bone in pork shoulder roast
Salt, pepper and olive oil to season the roast
3 Tbl olive oil
2 cups diced onions
1/2 cup diced green bell pepper
10 large mushrooms, sliced
4 cloves minced garlic
1/2 tsp crushed red pepper flakes
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp ground fennel seed
1/2 tsp black pepper
1/2 tsp salt
28 ounces tomato puree
14 to 15 ounce can whole plum tomatoes, chopped a bit
Season the roast heavily with some salt, black pepper and olive oil and then roast at 425F for 30 minutes so it browns up.
while the pork is roasting, saute the onions, green pepper, mushrooms and garlic in the 3 Tbl olive oil until the vegetables begin to soften.
Stir in the basil, oregano, red pepper flakes, ground fennel, salt and pepper and saute a minute more. Add the tomatoes and tomato puree.
Place the partially roasted pork in a dutch oven, bathe with the sauce, cover and roast in the oven at 350F for about 2 hours.
After 2 hours, remove the roast from the dutch oven and pull the meat off the bones, shredding it as you go. Return the meat to the pot, cover and continue to roast at 325F for 1 to 1 1/2 hours.
Cook some perciatelli(or your favorite pasta) according to package directions and serve the ragu over. (about a pound of pasta for 6 servings)