Cut the pork shoulder into 3-4 large pieces. Trim excess fat and season well with salt and pepper. (Be generous with the salt and pepper)
4 lbs bone in pork shoulder, 1 teaspoon salt, ½ teaspoon black pepper
Add the oil to a large enameled dutch oven. Heat to medium-high heat. Caramelize the pork shoulder until all sides are well browned.
1 tablespoon olive oil
Remove the browned meat from dutch oven and place on a plate to rest. Remove the majority of excess fat from the pan.
Add onions to the pan and caramelize. If there are a lot of brown bits you can add a few tbsp of water to loosen up the flavor bits.
1 large onion
Add the garlic and cook for several minutes until lightly browned.
6 cloves garlic
Add the tomato paste and brown slightly.
2 tablespoon tomato paste
Add the wine to deglaze that pan.
1 cup full-bodied italian red wine
Add the tomatoes to pan, crush with hands as you add them to the pan.
1 28 oz can of whole plum tomatoes
Add the meat and any juices that have accumulated on the plate to the pan
Add the broth, if needed.
2 cups broth
Add the thyme, rosemary and bay leaves.
4 sprigs fresh thyme, 2 sprigs rosemary, 2 bay leaves
Bring the liquid to a boil and then reduce to a medium-low simmer. Simmer with lid ajar until liquid has been reduced and the meat is falling off the bone.
Before serving, remove thyme, rosemary and bay leaves.
Polenta
Bring 6 cups of salted water to a rapid boil.
6 cups salted water
Add the polenta to water while whisking continuously.
1 ½ cups coarse polenta
Reduce the temperature to a medium-low simmer. Whisk occasionally until all the liquid is absorbed.
Add the butter and cheese, whisk in to incorporate.
¼ cup unsalted butter, ½ cup parmesan cheese
Salt and pepper to taste.
½ teaspoon salt, ¼ teaspoon black pepper
Add the finely chopped parsley.
½ cup parsley
Serve and top with the pork ragu and serve with a delicious Italian wine.
olive oil for drizzling
RECIPE TIPS
This Pork Ragu with Polenta is a rich, warm, saucy bowl of heaven. Fall is in the air, and as the air turns crisp, it is time to serve up warm, comforting dishes. What could be better than a cheesy polenta covered in a magnificent meaty ragu?This recipe is easy to put together, and as it cooks, it makes the house smell amazing. As a bonus, the leftovers are magnificent.