A Review of Jenny Rosenstrach’s Pork Shoulder Ragù


Add the onion and garlic and sauté for 1 minute. Add the tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover and put in the oven. Braise for 3 to 4 hours, turning every hour or so. Add more liquid—water or wine—if needed. (No matter what size pot you are using, the liquid should come to at least one-third of the way up the pork.) The meat is done when it’s practically falling apart. Remove the pork to a cutting board, pull it apart with two forks, and then add the pulled meat back to the pot and stir. Remove the herb sprigs.





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