Slow-Braised Pork Sugo (Meat Sauce For Pasta)
You have to make this pork sugo—it’s a rich, slow-braised sauce with tender pork that practically melts into a velvety tomato and wine base. It’s ridiculously easy (the oven does most of the work!), and the flavors get even better the next day, making it perfect for meal prep. Serve it over pasta, polenta, or even a baked potato, and I promise you’ll be hooked!
Servings: 8 servings
Calories: 466kcal
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 (28oz) can crushed tomatoes
- 1 ½ cups dry white wine
- 1 cup low-sodium chicken stock
- 8 thyme sprigs
- 8 oregano sprigs
- ½ tsp crushed red pepper flakes
- 2 Tbsp apple cider vinegar
- Parmigiano Reggiano or Pecorino Romano, grated
- Flaky sea salt
Instructions
- Season the pork. Preheat oven to 300°F / 150°C. Pat the pork dry with paper towels, then season generously on all sides with salt and pepper.
- Brown the pork. 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.
- Sauté aromatics. Add chopped onion to the skillet and cook, stirring often, until translucent, about 5 minutes. Add garlic and cook for 1 minute more.
- Make the sauce. 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.
- Cook the sauce. 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 2-2½ hours.
- Shred the pork. 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.
- Finish the sauce, then serve! Add apple cider vinegar to the pot, then return pork and stir to combine. Serve over pasta, polenta, or baked potatoes, then sprinkle with Parmesan or Pecorino Romano, a drizzle of olive oil, and a pinch of flaky sea salt.
Notes
- Nutrition facts do not include pasta, polenta, or potatoes.
- Store: Leftovers can be kept in a fridge for up to 5 days.
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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