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Slow-Cooker Pork Shoulder Sugo

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Slow-Cooker Pork Shoulder Sugo
  • Prep Time 1 hr 10 min
  • Total Time 5 hr 10 min
  • Servings 26
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Mamma mia! This slow-cooked shoulder tastes like you slaved over your Sunday gravy all weekend long. Don’t worry – we won’t tell!

Ingredients

2
medium onions, coarsely chopped (3 cups)
3
carrots, coarsely chopped
3
celery stalks, coarsely chopped
1
bulb garlic, peeled
5
teaspoons salt
1
tablespoon dried oregano
1
to 2 teaspoons red pepper flakes
1
tablespoon vegetable oil
3
to 4 lb boneless pork shoulder roast, trimmed
1/2
cup dry red wine
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
carton (32 oz) Progresso™ unsalted chicken stock
6
oil-packed anchovies

Directions

  • 1 In large bowl, mix onions, carrots, celery, garlic, salt, oregano and red pepper flakes. Set aside.
  • 2 In 12-inch skillet, heat oil over medium-high heat. Cook pork shoulder 4 minutes on fattiest side, then turn and cook 3 minutes each on other 3 sides. Transfer to 6-quart slow cooker.
  • 3 Add onion mixture to skillet with pork juices; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add red wine; cook 1 to 2 minutes, stirring frequently, until all liquid is absorbed. Stir in tomatoes; cook 3 to 5 minutes, stirring constantly, until mixture thickens. Pour mixture over pork in slow cooker. Add stock and anchovies; stir liquid. Cook on Low heat setting 8 hours or High heat setting 4 hours.
  • 4 Transfer pork to cutting board; cool slightly. Cool liquid 10 minutes, then carefully puree in blender in batches, and return to slow cooker. Set slow cooker to Warm heat setting. Shred pork, discarding any pieces of fat. Add pork to liquid in slow cooker, and stir to combine.
Tips  

To serve, toss 2 cups of the liquid with 1/2 lb cooked pasta, top with Parmesan cheese and chopped fresh Italian parsley, if desired.

To freeze, divide mixture into quart-sized resealable freezer plastic bags with about 2 cups in each. Seal bags; label. Freeze up to 3 months.

If prepping in the morning sounds intense, make this recipe overnight! Start it before bed, then shred the pork and puree the sauce in the morning. Then all you have to do is reheat the sauce and cook the pasta.

Nutrition Information 
No nutrition information available for this recipe
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