Pork Shoulder and Italian Sausage Ragout (Ragu) Recipe - Eat Simple Food

Trim excess fat from the pork shoulder, removing silver skin and cutting into 1.5 to 2 inch chunks.

Season the pork liberally with salt and pepper.

Choose your grit and follow the cooking instructions, generally using a 1 to 4 ratio of grits to water.

Cook the grits for about 30 minutes, stirring constantly until sticky.

After cooking, add cream, Parmesan cheese, and salt to taste to the grits.

In a stock pot over medium high heat, add a little oil and the pancetta, cooking until brown and sticky.

In a separate 12-inch non-stick pan, sear the pork shoulder in batches until browned, then transfer to a holding plate.

Cook the ground Italian sausage in the same pan for about 8 minutes until browned and crispy.

Transfer the sausage to the holding plate with the pork.

Add vegetables to the pan, season with salt, and add oil if needed, cooking for 4 to 8 minutes until translucent.

Add garlic to the vegetables and cook for 1 to 2 minutes until fragrant.

Combine the sausage and pork back into the pan with the vegetables, bring to a boil, then reduce heat to a simmer.

Cover and cook for 2 hours either in the oven at 325F or on the stovetop.

After cooking, shred the pork using a fork until it becomes a meat sauce.

Serve the ragout over the grits, garnished with pancetta, mozzarella, or Parmesan, and red chili flakes.

Equipment Needed

Spice Level:

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