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(2,982)
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.

Ratings

4 out of 5
2,982 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?

Charles

I had fresh tomatoes from the garden, so "fire-roasted" them under the oven broiler. Added a few anchovies, as suggested by another commenter. Our party of six raved.

graham

2.5 hours at 350

FoodguyBrett

Simple, tasty, and quick! This set it and forget it pork is restaurant quality, while the cook time is 3 hours, it only takes 15 min to get it going. Only modification I added was using a couple ladles of pasta water to make it more saucy over fresh pasta. The ragu cooked down quite a bit. Also leftovers on a bun are amazing as well!

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