From inthekitchenwithkath.com
(Adapted from a recipe in Domenica Marchetti’s Big Night In)
(print the recipe)
Serves 10 – 12
3 pounds boneless pork shoulder, in one or two pieces
Kosher or sea salt
Freshly ground black pepper
¼ cup plus 1 tablespoon olive oil
2 large yellow onions, diced (about 5 cups)
4 cloves garlic, minced
1 cup dry red wine
7 cups chopped canned tomatoes with their juices
4 bay leaves
1 large or 2 small sprigs of fresh rosemary
1 pound mild Italian pork sausage
1. Heat the ¼ cup of olive oil in a large pot over medium-high heat.
2. Salt and pepper the pork on all sides. (I cut the large roast into 2 smaller pieces.) Brown the pork on all sides in the hot pan. Remove the browned pork from the pan.
3. Reduce the heat to medium and add the 1 tablespoon of olive oil to the pan. Add the onions and garlic to the pan and cook, stirring occasionally, for about 10 minutes, or until the onions are softened.
4. Put the pork back in the pan and add the wine. After it has cooked for about 1 minute, add in the tomatoes with their juices, the bay leaves and the rosemary sprigs.
5. Reduce heat to medium-low. Remove the sausage from its casing, break it into small pieces and add it to the sauce.
6. Cover the pot and simmer for 2 – 2½ hours, until the pork roast is very tender. Adjust the heat, if necessary, so the ragu is gently simmering, not boiling. (I had to turn my burner to the lowest setting to maintain a gentle simmer.)
7. When the pork is fork-tender, remove it from the ragu and shred it using two forks. Add it back to the ragu and heat briefly so the meat and the sauce are both hot.
8. Serve with pasta or polenta. Leftover sauce can be frozen.