Pork Ragu Recipe

What better way to greet the weekend than with a slow-braised, comforting meal like pork ragu? After making a relaxing meal on saturday or sunday, you can enjoy delicious leftovers during busy weeknights. Pork ragu has humble roots in a relatively inexpensive cut of meat: pork shoulder, also called picnic roast or picnic shoulder. These tougher cuts require a long, slow braise to tenderize. The ragu starts by searing the pork, then sauting aromatics, the italian culinary holy trinity of onions, celery, and carrots, along with some garlic. Red wine is used to deglaze the potbe sure to scrape up all those caramelized bits from the meat and vegetables for maximum flavor. Once the tomatoes and herbs have been added, the real work is done and its all about patience. A slow braise in the oven rewards you with a roast that easily shreds with a fork, reminiscent of BBQ pulled pork, but with an italian twist.