Italian Braised Pork

Ingredients

  • olive oil
  • 1 5 pound pork shoulder, cut into 2" stripes (country ribs)
  • 2 medium onions, diced
  • 3 small carrots, minced
  • 3 stalks celery, diced
  • 5 cloves garlic, minced
  • 3 fingers rosemary, minced
  • 2 branches thyme leaves, minced
  • 1 cup dry red wine
  • pinch ground cloves
  • pinch ground cinnamon
  • pinch ground allspice
  • fresh pepper
  • 1 large can tomatoes, with juice
  • basil
  • 1 cup black dry cured Italian olives, pitted

Method

  • SEAR pork all around in olive oil. Take out of pan.
  • Pour fat from pan and add a bit more olive oil.
  • SWEAT mirepoix. Add garlic, rosemary, thyme and sweat until fragrant.
  • ADD LIQUID: Add wine and reduce (unless you have done this ahead of time) to 50%. Smell and enjoy......Add tomatoes.
  • Add meat back into pot. Cover with lid and place in 375-400F oven for about 1 hour and 15 minutes. Add basil and olives. Return to oven and cook another 15-20 minutes. Serve with polenta and parmesan.

Notes

  • Description:
  • "Perfect for a rainy day....smells wonderful as it cooks and is
  • delicious over polenta."
  • SERVINGS: 10