Braised Pork All’Arrabbiata

By Ali Slagle

Published Feb. 12, 2020

Braised Pork All’Arrabbiata
Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
Total Time
3½ hours
Rating
4(3,173)
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
3,173 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?

Paul

Very tasty, simple and easy. added caper berries and anchovy paste. Would be improved with a gremolata garnish

LeCheffre

Made for a second time. Read my notes from the first. Had a 4 lbs boneless shoulder roast (that had the tip of the blade bone in it). After trimming and removing the bone, I cut into three pieces. Seasoned with salt (no pepper. It’s just gonna burn), seared in the oil until they released from the enameled cast iron pot. Removed, added 2 TBS of Dark and Smoky chili flakes, with the smashed garlic cloves (11, you measure garlic with your heart), and a tablespoon or so of tomato paste. I messed up at the store and accidentally bought a can of tomato sauce plus two cans of fire roasted diced tomatoes. But I rolled with it, dumped them in. With the extra pork, I also added an extra half cup of boxed white wine, because my box of red only had the one cup. Added the basil (also measured with the heart), more salt and finally six twists of the Pepper Cannon worth of pepper, stirred, boiled, put the lid on, and set a three hour timer. Went upstairs, changed and then downstairs for a long bike ride with the USMeS crew, then two additional hills, and thought my timer may have gone off while I was working out. Came upstairs to a divine smelling kitchen, checked the pot, and when my tong hit the first of the three meat chunks, it practically disintegrated. Perfection. I didn’t need forks or claws to pull it, just tongs. Stirred and allowed to sit for a while. Served with pan fried polenta, which was the killer app. 5* not enough.

Jeanie

If doubling the size of the pork shoulder, how much salt should be used and should extra tomatoes be used? Also, if using a lower temperature (325 degrees) how much longer should the roast cook?

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