Pork Ragú

The holidays were upon us, and have come and gone in the blink of an eye. I truly am amazed at how fast time whizzes by us and continues to just speed along. I hope I am not alone and that you feel the same. 

This will be my last year in New York City for Christmas, as my grandma's health is declining and when she is gone, we will have to sell the apartment that my mom and her two brothers grew up in. We know this is our last year with her, and it evokes a lot of emotions for me because I was raised coming to New York for Christmas. We have a typical schedule we follow, and that includes a Christmas Eve pageant at the Church of the Heavenly Rest on 5th Avenue, cocktail hour right after, and presents and a dinner on Christmas Day. We always have a meal similar to Thanksgiving dinner, with a turkey and mashed potatoes and the whole kit and caboodle. 

This year we decided to do something different. I wanted to make a ragu but my mom is trying to steer clear of red meat so I knew it would have to be pork. When my aunt suggested dinner at her and my uncle's house, she mentioned she had a pork butt delivered from a sweet butcher in New York, and we knew it was fate. This recipe is loosely based off a recipe from Bon Appétit. I actually made a coursed meal this evening, and will post the first course soon (French onion soup and cheddar biscuits). Interestingly enough, everything we made this evening was gluten free! 

My aunt and uncle also have the most beautiful home I've ever seen. The house was purchased about six years ago, and they've built it from the ground up. It's a three story brownstone in Williamsburg that was completely empty when purchased - and my Uncle Sandy has created such a fantastic space.  My uncle works in the film industry, most recently for Wes Anderson, and so he has an eye for things and has the brain to actually make things. Remind me to hire him when I own my first home.

Ingredients:

3 lbs skinless, boneless pork shoulder (Boston butt), cut into 3 large pieces 

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

6 shallots, finely chopped

8 garlic cloves, finely chopped

2 tablespoons tomato paste

1/2 cup full bodied red wine

2 16 oz jars of whole, peeled tomatoes

8 sprigs thyme

4 sprigs rosemary

2 bay leaves

Directions:

1. Pat pork dry and season pork with salt and pepper. Heat oil in a large heavy pot and brown all sides until well seared, about 10-12 minutes. Keep the drippings in the pot but take the meat out when it is done and set to the side. 

2. Leave the golden-brown pieces on the pan; add shallots and garlic to pot and cook, stirring occasionally, until shallots start to brown and caramelize, 12-15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened, about 5 minutes.

3. Add wine and cook, scraping up any browned bits, until reduced by about half, 5-8 minutes. 

4. Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork and season with salt and pepper.

5. Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling apart tender, sauce is thickened, and flavors have melded, 2.5 - 3 hours.

6. Using 2 forks, break up pork into pieces or shred it; taste and season with salt and pepper. 

Nom nom.