I always turn a beautiful piece of pork shoulder into this terrific Italian dish | ASMR | Pork Sugo

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are leaner, while pork butt is a more economical cut.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol, while beef broth is cheaper and adds depth.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino offers a similar flavor at a lower price.

Trim the fat off 3 pounds pork shoulder or butt.

Slice the pork, then cube it into 1 inch pieces.

Dice 1 large carrot, 1 large stalk of celery, and 1 large onion.

Chop 4-5 cloves of garlic.

Tie up 6 fresh sprigs thyme, 2 fresh sprigs oregano, 2 fresh sprigs rosemary, and 1 fresh sprig of sage.

Heat olive oil over medium high heat.

Season the pork with salt and pepper.

Sear the pork on all sides for about 5-7 minutes.

Remove the pork with a slotted spoon.

Cook and stir the diced vegetables for about 5 minutes.

Add in the chopped garlic and cook for another minute.

Add 28 ounces of crushed tomatoes and scrape up any brown bits with a wooden spoon.

Add 1 1/2 cups dry red wine and 1 1/2 cups chicken stock.

Add the pork back into the pot and bring the liquid to a boil.

Once boiling, add red pepper flakes and the herb bundle to the pot.

Cover and cook for 2 1/2 - 3 hours at 325 degrees F.

Remove some of the fat from the sauce.

Cook 1 pound of pappardelle pasta according to package instructions.

Pull the meat apart and stir in 1/2 cup heavy cream.

Cooking Techniques

Spice Level:

Allergens