Braised Pork All’Arrabbiata

By Ali Slagle

Published Feb. 13, 2020

Braised Pork All’Arrabbiata
Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
Total Time
3½ hours
Rating
4(3,000)
Comments
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This spicy pork shoulder’s long-simmered flavor is one you’ll crave all season long. The browned pork shoulder braises with fire-roasted tomatoes, red wine and basil in the oven until it becomes fork-tender and breaks down into a rich ragù. The red-pepper flakes create a gentle heat, while basil adds sweetness. Serve over polenta or toss with tubed pasta, like penne or rigatoni. If serving with pasta, loosen the sauce with a little pasta cooking water to help the sauce coat the pasta.

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Ingredients

Yield:6 to 8 servings (about 7 cups)
  • 2 to 2½pounds boneless pork shoulder, trimmed of more than ¼-inch fat
  • Kosher salt and black pepper
  • 2tablespoons extra-virgin olive oil
  • 10garlic cloves, peeled and smashed
  • 1½teaspoons red-pepper flakes
  • 3(14-ounce) cans fire-roasted crushed or diced tomatoes
  • 1cup red wine
  • 5basil sprigs
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

388 calories; 27 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 24 grams protein; 733 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. Season the pork all over with 2 teaspoons salt and 1 teaspoon pepper.

  2. Step 2

    In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.

  3. Step 3

    Reduce the heat to medium-low. Add the garlic and red-pepper flakes to the oil and stir to combine. Add the tomatoes, red wine and basil. Stir to combine, season with salt and lots of black pepper, then bring to a boil over medium-high heat.

  4. Step 4

    Cover, then transfer to the oven and cook until the pork falls apart when prodded with a fork, 2½ to 3 hours.

  5. Step 5

    Working directly in the pot, use two forks to shred the meat into long bite-size pieces. Stir the pork into the tomato sauce until it’s evenly distributed. Ragù will keep refrigerated for 3 days or frozen up to 3 months.

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Ratings

4 out of 5
3,000 user ratings
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Comments

Sadie Sugars

could i do this in a slow cooker?

Paulo

For an English cook - does the “fire roast” thing make any difference over plain old tinned tomatoes? Not a term I’ve come across here and not a product available on Amazon UK

sscharf

How about suggestions for how to do this in an insta-pot?

Oregonian

Just a quick post to say if all you have is white wine, go for it. Having done it as written and with white wine, I am not sure which I prefer. I do realize that puts me outside the purist camp. I did add capers to the white version for what that’s worth.

B Johnson

This is my go-to for company in the fall. The flavors are incredible and the pork so tender. I serve with cheesy polenta and broccoli rabe. 5 stars every time!

ME

So good. Takes a long time, but it's worth it.

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