2 lb pork shoulder
salt, to taste
freshly ground black pepper, to taste
2 tbsp olive oil
1 yellow onion, medium, finely chopped
2 carrots, medium, diced
1 celery stalk, diced
1 garlic clove, minced
2 tbsp tomato paste
1 cup red wine
28 pz tomatoes, (1 can), whole, peeled
1 tsp fresh thyme, finely chopped
1 tsp fresh rosemary, finely chopped
1 lb pappardelle, cooked according to package directions
parmesan cheese, freshly grated, for serving
Preheat the oven to 325 degrees F with a rack positioned in the center. Season pork all over with salt and pepper.
Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add the pork and cook for 10 to 15 minutes, turning a few times, until browned all over. Transfer to a large platter.
Heat remaining tablespoon of oil in the same pot over medium-high heat. Add the onion, carrot, celery, and garlic, scraping up the browned bits from the bottom of the pan.
Cook until fragrant and the onions are slightly softened. Stir in the tomato paste and add the wine; bring to a boil. Cook until the wine is reduced by half.
Meanwhile, use scissors to cut the tomatoes in the can until finely chopped. Add the tomatoes with their juices, thyme, and rosemary to the pan. Season to taste with salt and pepper.
Add the pork and any juices collected on the plate back to the pan. Cover and bake on the center oven rack for 2½ to 3 hours until pork is tender enough to pull apart with a fork.
Remove the rosemary sprig and discard. Use two forks to shred the pork, then stir the pork back into the sauce to combine.
Serve over hot pappardelle pasta and top with Parmesan cheese.
Sugar: 6g
:
Calcium: 54mg
Calories: 411kcal
Carbohydrates: 49g
Cholesterol: 94mg
Fat: 11g
Fiber: 4g
Iron: 3mg
Monounsaturated Fat: 6g
Polyunsaturated Fat: 2g
Potassium: 771mg
Protein: 23g
Saturated Fat: 3g
Sodium: 114mg
Trans Fat: 1g
Vitamin A: 3525IU
Vitamin C: 18mg
