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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Sunday Supper Sugo (Slow Roasted Pork Shoulder)

Posted by: ari | well seasoned

This slow roasted pork sugo is what Sunday dinner dreams are made of! It's surprisingly light, but so flavorful. Serve over pasta, polenta, and more!

recipe +-

Posted by: ari | well seasoned
pork sugo over pasta in a large bowl with shaved parmesan on top
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Pork Sugo

This slow roasted pork sugo is what Sunday dinner dreams are made of! It's surprisingly light, but so flavorful. Serve over pasta, polenta, and more!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Dish
Cuisine: Italian
Keyword: pork sugo, slow roasted pork shoulder, what is sugo
Servings: 8 servings
Calories: 466kcal
Author: ari | well seasoned

Equipment

  • Dutch oven or large, deep skillet with lid

Ingredients

  • 2 lb pork shoulder (cut into 1" pieces)
  • 1 Tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 3 Tbsp olive oil
  • 1 large onion (finely diced)
  • 5 garlic cloves (finely chopped)
  • 1 28 oz can crushed tomatoes
  • 1 ½ cups dry white wine
  • 1 cup chicken stock
  • 8 large thyme sprigs
  • 8 large oregano sprigs
  • ½ tsp red pepper flakes
  • 2 Tbsp apple cider vinegar
  • Parmesan or Pecorino Romano

Instructions

  • Preheat oven to 300 F. Pat the pork dry with paper towels, then season generously on all sides with salt and pepper.
  • In a large dutch oven or skillet with a lid, heat oil over medium-high heat. Add pork (working in batches, if your skillet isn't large enough to cook the meat in a single layer) and sear on all sides, about 4-6 minutes. Remove pork with a slotted spoon and transfer to a plate.
  • Add chopped onion to the skillet and cook, stirring often, until translucent, about 5 minutes. Add garlic and cook for 1 minute more.
  • Pour in crushed tomatoes and scrape the bottom of the pan to loosen up any brown bits, then add wine and chicken stock. Return pork to the pot, then bring liquid to a boil.
  • Meanwhile, tie the thyme and oregano sprigs together with kitchen twine. Add herbs and red pepper flakes to the pot, cover, then transfer to the oven and cook for 2-2 ½ hours.
  • When pork is fork tender, remove from the oven and let cool slightly. To shred the pork, either remove with a slotted spoon and place in a large mixing bowl or working directly in the pot use two forks to pull the meat in opposite directions.
  • Add apple cider vinegar to the pot, then return pork and stir to combine. Serve immediately (over pasta? polenta? baked potato? FRENCH FRIES?). Sprinkle with Parmesan or Pecorino Romano.

Notes

Nutrition information calculated without pasta.

Nutrition

Calories: 466kcal | Carbohydrates: 12.1g | Protein: 29.3g | Fat: 29.6g | Saturated Fat: 9.7g | Cholesterol: 102mg | Sodium: 1239mg | Fiber: 3.7g | Sugar: 6.9g
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