MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Pork Puttanesca Ragu
Categories: Pork, Seafood, Vegetables, Herbs, Citrus
Yield: 7 servings

3 1/2 lb Boned, skinned pork
- shoulder
Salt
1 tb Olive oil; more as needed
8 lg Garlic cloves; rough
- chopped
4 Anchovy fillets; fine
- chopped
+=OR=+
1 tb Anchovy paste
12 oz (2 cans) tomato paste
1/3 c Pitted kalamata olives
1/4 c Drained capers
1 tb Red wine vinegar
2 ts Red-pepper flakes, plus more
- to taste
1 ts Dried oregano
Fresh ground black pepper
14 1/2 oz Can whole or crushed
- tomatoes
2 tb Fresh lemon juice (about 1/2
- lemon)
1 c Chopped flat-leaf parsley;
- lightly packed
Grated Parmigiano-Reggiano;
- to serve

Using a sharp knife, trim and discard the large hunks of
fat from the pork shoulder then cut the meat into 4 even
pieces. Season the pork generously on all sides with
salt. Heat the olive oil in a large skillet over
medium-high. Working in two batches if necessary, brown
the pork on two sides, about 5 minutes per side. Using
tongs, transfer the pork to a 5- to 8-quart slow cooker.

Add the garlic and anchovies to the skillet, along with
more oil if needed, and cook over medium, stirring,
until fragrant, about 2 minutes. Add the tomato paste
and cook, stirring constantly and scraping up any
browned bits on the bottom of the pan, until fragrant
and slightly darkened in color, about 3 minutes. Turn
off the heat and stir in the olives, capers, vinegar,
red-pepper flakes, oregano and a generous amount of
black pepper. (Do not add more salt at this point
because anchovies, olives and capers can be quite
salty.) Scrape the mixture into the slow cooker with the
pork and stir until combined.

Cover the slow cooker and cook on low until the pork is
fork-tender and the sauce deepens in color, about 10
hours.

Using two forks, coarsely shred the pork. Pour the can
of tomatoes and juices into the slow cooker, crushing
the tomatoes with your hands, if using whole. Add the
parsley and lemon juice. Taste and add more red-pepper
flakes or salt if necessary.

Serve the ragu over polenta or sturdy pasta, like
rigatoni or pappardelle, topped with Parmesan to taste.
(If serving the ragu with pasta, loosen the ragù with a
bit of pasta cooking water, adding it spoonful by
spoonful, to help the sauce coat the pasta.)

By: Sarah DiGregorio

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Don't insult the alligator until after you've crossed the river.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)