Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
Ingredients
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- 2 to 2 ½ pounds boneless pork shoulder, trimmed of more than 1/4-inch fat
- Kosher salt and black pepper
- 2 tablespoons extra-virgin olive oil
- 10 garlic cloves, peeled and smashed
- 1 ½ teaspoons red-pepper flakes
- 3 (14-ounce) cans fire-roasted crushed or diced tomatoes
- 1 cup red wine
- 5 basil sprigs
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Preparation
- Heat the oven to 350 degrees. Season the pork all over with 2 teaspoons salt and 1 teaspoon pepper.
- 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.
- 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.
- Cover, then transfer to the oven and cook until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours.
- 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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