Today is the last day of school for my children. Summer break will officially start tomorrow, and I will have different kind of hectic and crazy days ahead of me.
That means a lot of driving to and from the kids' summer camps, a lot of play date and sleepover hosting, a lot of time spent at the pool, and tons of prepare-in-advance meals to cook.
This, is just one of them.
- 2 1/2 pounds pork shoulder, cubed (about 2 X 2 inch)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- salt and pepper
- 1/2 cup dry red wine
- 1 can (14.5 ounces) crushed tomatoes
- 3/4 cup chicken stock
- 2 bay leaves
- 1 package Farfalle (or Pappardelle, or Rigatoni)
- Grated parmesan cheese
- 2 tablespoon chopped fresh Italian parsley
- Heat the oil in a large heavy skillet over medium heat. Season the pork with salt and pepper. Brown the pork on all sides, about 3-4 minutes per side. Remove pork from skillet and transfer to slow cooker. Add onions, garlics, wine, crushed tomatoes, chicken stock and bay leaves into the slow cooker. Cook on low for 8 hours, or on high for 4-5 hours, until the pork is fork tender and the juice thickens.
- Remove the pork from the crock pot, shred with 2 forks to make smaller pieces. Remove bay leaves and return shredded pork into the crock pot. Season with additional salt and pepper if necessary. Simmer/warm for additional 30 minutes.
- Meanwhile, cook pasta in a boiling salt water until soft, per package directions. Drain pasta, toss with pork ragu, serve immediately with grated parmesan and chopped parley.