Ran across this at the terrific Travelling Pantry. It offers something new to do with that pork shoulder besides the typical pulled pork sandwich. I’ll be making it soon.
I’ve made this ragu so many times since I first tried it, about 2 years ago. Its simplicity always deems it a pleasure to make and it’s perfect for a dinner party, as it can feed 6-8. If you have fiddly starters or desserts, this can just be left either in the oven or on the stove until the meat is ready to be lifted out, shredded and returned to the sauce – pretty dandy.
My boyfriend’s brothers favourite dish, and served up at his birthday meal – worthy of the party hats and celebrations surrounding it (I can say this myself as it’s not my creation), but from The National Gallery of Australia’s Sculpture Garden Restaurant in Canberra.
Not the cheapest thing to make, but I think worthy of every penny – especially when it’s served up for a dinner party or special celebration.
Ingredients Serves 6-8
- 1 ½…
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Thanks Barbara, it really is a great recipe as the pork remains very moist and silky in the sauce – let me know if you do try it.