630 minutes
A rich and savory Pork Puttanesca Ragù cooked slowly to perfection, making your kitchen smell like an Italian bistro.
Pork Shoulder, trimmed of excess fat
0 lb
to taste
tablespoons
Garlic, chopped
cloves
Anchovy Fillets, minced
0 oz
tablespoons
Kalamata Olives, pitted
0 oz
0 oz
tablespoons
teaspoons
teaspoons
Black Pepper, freshly ground
to taste
Whole Tomatoes, crushed by hand
0 oz
Lemon Juice, freshly squeezed
tablespoons
Flat Leaf Parsley, chopped
bunch
Parmigiano-Reggiano, grated
0 oz
1. Season and Sear Pork
Trim excess fat from the pork shoulder and season generously with kosher salt. Heat olive oil in a skillet over medium-high heat and sear the pork until golden crust forms, about 5 minutes per side.
2. Sauté Aromatics and Anchovy
In the same skillet, sauté chopped garlic and anchovy fillets for about 2 minutes until fragrant. Stir constantly to avoid burning.
3. Add Tomato Paste
Stir in the tomato paste and cook for another 3 minutes, until the paste darkens and sticks to the pan.
4. Combine and Cook in Slow Cooker
In the slow cooker, combine the seared pork, garlic-anchovy-tomato mixture, kalamata olives, capers, red wine vinegar, red pepper flakes, dried oregano, and black pepper. Set the cooker on low for about 10 hours until pork is tender.
5. Shred Pork and Add Tomatoes
Shred the pork in the slow cooker, then stir in the whole tomatoes, fresh lemon juice, and parsley. Adjust the seasoning to taste.
6. Serve and Garnish
Serve the Pork Puttanesca Ragù over polenta or pasta, and garnish with grated Parmigiano-Reggiano.
Before placing the pork in the slow cooker, sear it to create a flavorful crust that enriches the ragù.
Sauté onions, garlic, and anchovies until aromatic, then deglaze the pan with wine or broth to incorporate the fond into the sauce.
Opt for high-quality olives, capers, tomatoes, and anchovies to make a significant difference in the puttanesca sauce.
Taste halfway through cooking and adjust saltiness with lemon juice or vinegar if needed. Use low-sodium broth to control salt levels.
Adding fresh parsley or basil before serving imparts a fresh, herby note to the ragù.
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