This one comes from The Washington Post via Alison…and so does the farm-raised pork shoulder and pork sausage.
- 1/4 cup extra-virgin olive oil, plus more as needed
- 3 pounds boneless pork shoulder (Boston butt), in 1 or 2 large pieces
- Kosher or sea salt
- Freshly ground black pepper
- 3 large yellow onions, cut into 1/4-inch dice (about 5 cups)
- 4 medium cloves garlic, minced
- 1 cup dry red wine, such as a cabernet sauvignon
- 7 cups canned diced tomatoes, with their juices
- 4 fresh bay leaves
- 1 large or 2 small sprigs rosemary
- 1 pound mild (fresh) Italian pork sausage, casings removed
1. Heat evoo in deep pot over med-high heat.
2. Salt & pepper pork shoulder on all sides, using tongs to hold it, brown each side about 3 minutes. Remove to large plate.
3. Reduce heat to med, add onions and 1 Tbsp evoo, if needed. Add garlic, cook 10 minutes or so until onions are translucent.
4. Return pork shoulder to pot, increase to med-high heat, add wine/stock, and let bubble 1+ minute.
5. Add tomatoes, bay leaves, rosemary. Reduce to med-low heat.
6. Add pork sausage in small pinches, cover and cook 2 – 2.5 hours. Adjust heat to cook gently (I had to reduce my electric stove to low heat). Pork shoulder should be fork tender.
7. Remove pork shoulder to large plate and shred with forks, return to pot, and cook until shredded meat is heated through. Add salt if needed. Discard bay leaves and rosemary and serve.
Notes: If you are going strict Paleo, you can substitute chicken stock for the wine. I had some Shiraz open, so I used 1/2 c. Shiraz and 1/2 c. chicken stock, since I still wanted some vino aroma. Of course Shiraz is nothing like Cab, but it was still deelish. I had the most random collection of tomato products on hand that I just threw in to get to the RX’d amount – diced tomatoes, stewed tomatoes, chopped tomatoes with basil, etc. I didn’t have fresh bay leaves, so I used 2 dry bay leaves. I also didn’t have fresh rosemary, so I used about a tsp of dry rosemary and substituted the rosemary sea salt I have in the cabinet for the kosher salt. I plated this over spaghetti squash, and by the end of the batch (I had a week of leftovers!) I was just eating it out of a bowl like a hardy goulash. Oh so good.