Rich, slow-braised pork ragu offers fall-apart tenderness and a glossy, savory tomato-wine sauce. Served over a bowl of buttery, creamy polenta it balances rustic comfort with bright herb notes. Warm and filling, it’s ideal for a weekend dinner or a relaxed weeknight when you want something hands-off. Finish with fresh parsley and grated Parmesan for a lively pop against the deep, savory sauce.
Ingredients
- Pork shoulder, boneless (2 lb / 900 g), trimmed and cut into 2-inch pieces
- Salt and black pepper (to taste)
- Olive oil (2 tbsp)
- Yellow onion (1 medium), finely chopped
- Carrot (1 large), finely diced
- Celery stalks (2), finely diced
- Garlic (4 cloves), minced
- Tomato paste (2 tbsp)
- Dry red wine (1/2 cup / 120 ml), optional
- Crushed tomatoes (28 oz / 800 g can)
- Chicken or beef stock (1 cup / 240 ml)
- Bay leaf (1) and fresh rosemary (1 sprig) and thyme (2 sprigs)
- Polenta (coarse cornmeal) (1 cup / 170 g)
- Milk (or half-and-half) (2 cups / 480 ml)
- Butter (2 tbsp) and grated Parmesan (1/2 cup / 50 g)
- Chopped parsley and extra Parmesan for serving
Instructions
- Pat the pork dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a heavy Dutch oven over medium-high heat.
- Working in batches to avoid crowding, brown the pork pieces on all sides until well caramelized, about 6–8 minutes per batch. Transfer browned pork to a plate.
- Add the remaining 1 tbsp olive oil to the pot, reduce heat to medium, and add onion, carrot, and celery. Cook until softened and beginning to brown, about 8 minutes.
- Stir in the garlic and tomato paste, cook 1–2 minutes until fragrant and the paste darkens slightly. If using, pour in the red wine to deglaze, scraping up browned bits; simmer 2–3 minutes to reduce.
- Add the crushed tomatoes, stock, bay leaf, rosemary, and thyme. Return the pork and any accumulated juices to the pot. Bring to a simmer, then reduce heat to low.
- Cover partially and braise gently on the stovetop or in a 325°F (160°C) oven for 2 to 2½ hours, until the pork is very tender and easily shredded with forks.
- Remove pork to a cutting board, discard bay leaf and woody stems, shred the meat with two forks, and return shredded pork to the sauce. Simmer uncovered for 10–15 minutes to thicken; season to taste with salt and pepper.
- Meanwhile, make the polenta: bring 2 cups water and 2 cups milk to a simmer in a medium saucepan, salt lightly. Slowly whisk in the polenta and cook, stirring frequently, until thick and creamy (about 20–25 minutes for coarse polenta).
- Stir butter and Parmesan into the polenta, adjust seasoning, and keep warm off the heat. If polenta becomes too thick, whisk in a splash of milk to loosen.
- Serve a generous spoonful of polenta in bowls, top with the pork ragu, sprinkle with chopped parsley and more Parmesan. Offer crusty bread or a simple green salad alongside.
