Then this is the recipe for you.
I recently stumbled upon this recipe idea on a food blog I follow, Dinner A Love Story. It sounded right up M’s alley – braised meat. And by braised meat I mean heaven in a bowl.
This is the perfect dish for company. It feeds a lot. (Bonus, it’s quite a cost effective cut of meat). The flavor is amazing – you know it’s good when you can actually SEE flavor in your pot! And lastly, it makes your home smell insanely delicious. Your company will feel appreciated the second they step their toes in your home. What a perfect welcome.
I can’t say enough good things about this recipe, so please just make it. The original recipe calls for a bit less of a portion, but I went all out and upped the meat to 3 pounds. Good thing I did, since M consumed 3 bowls. We also had enough for next night’s dinner and ended up putting the meat on kaiser rolls for sandwiches. I love recipes that can stretch!
A few notes about this recipe. Always use fresh herbs, good red wine, and for the pasta I recommend ‘Mrs. Miller’s’ old fashion homemade wide noodles. I found them at Fresh Market and they really stand up to hearty sauce. Along the side I served a mixed green salad with a sweeter vinagrette (dijon mustard, red wine vinegar, salt, pepper, olive oil, and a touch of honey). We also enjoyed the rest of the bottle of red that I braised the meat in. An absolutely lovely ‘no fuss’ cozy dinner party menu. Done.
- 3 pounds boneless pork shoulder roast
- salt & pepper
- 2 TBS olive oil
- 1 TBS butter
- 1 and 1/2 large can whole tomatoes, with juice
- 1 and 1/2 cup good red wine
- 6 sprigs fresh thyme
- 6 sprigs fresh oregano
- small handful fennel seeds
- 1 TBS hot sauce, for smokiness
- pappardelle pasta
- handful of chopped fresh parsley
- freshly grated parmesan
- Preheat over to 325 degrees.
- Liberally salt and pepper the pork roast. Add olive oil and butter to a large Dutch oven and heat over medium heat until butter melts. Add pork roast to pan and brown on each side, about 8 minutes in all. Add tomatoes, wine, thyme, oregano, fennel seeds, and hot sauce and bring to a boil. Cover and put in the oven to braise for 3 and 1/2 hours. Set your timer hourly to rotate the roast and make sure there are enough liquids in the dutch oven. The liquids should come to about 1/3 of the way up the pork. If more are needed, add in water, more tomato sauce or red wine.
- After 3 1/2 hours remove from oven. Shred the meat using two forks - it will easily fall apart for you. Cook enough pappardelle pasta for your guests. To serve, fill deep bowls with pasta and top with the ragu. Sprinkle fresh parmesan and parsley on top.
Hope a comfy pillow is waiting nearby,
Courtney
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Courtney
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I made this for company this past weekend and you’re right – great dish to impress a crowd. The smell and taste was out of this world – keep em coming!!
I think this needs to be a weekly menu item. Great for dinner and for leftovers on a bun. Food cooked with red wine is so tasty when served with a glass of the wine it was cooked with!
Amazing recipe and really easy to do, as long as your home for a chunk of time. My family ate this right up, thank you
Glad you enjoyed!
How many do you think I can feed? I am contemplating making this for a family get together tomorrow and serving as sandwiches. Trying to decide if I need to up the recipe.
I would be very comfortable serving this to 8 – 10 adults as sandwiches, leaning towards the 10 side 🙂 Let me know if you try it out – it’s so tasty!!
Fed this to the whole family today for Julia and Hannah’s big birthday party. It was a huge hit and very easy to make! We also munched on the mango salsa which was delicious. I used the jarred Del Monte mango since I couldn’t make it up to Trader Joe’s and it worked very well. Thanks for all the great ideas!
SO glad it worked out for you and everyone enjoyed!!! And thanks for the Del Monte idea for the mango salsa – good to know!
I can’t decide what I liked about this more- how EASY it was to make or how TASTY it was 🙂
I didn’t make it for company- just us this time- but I had a plan. I’ve saved some for leftovers and I’ve frozen about half for when our new addition arrives and I have NO time for cooking 🙂
So glad you guys enjoyed!!! And what a great idea – will be a tasty meal for when the baby arrives!!! 🙂