Braised Pork Ragu with Pappardelle

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I loved this.  Loved it.  Not only one of the easiest recipes I've ever made, but also one of the most delicious.

I seriously had the prep work for the pork shoulder done and in the oven in less time than it took my husband to cook a frozen pizza.  Toss it in the oven for a few hours, boil some pasta, shred some Parm and you have dinner.  Braising the pork results in tender, silky shreds of meat that just melt in your mouth.  

This is the kind of dish that doesn't rely on fancy ingredients or complicated technique to produce food that not only feeds your stomach but also feeds your soul.

Linking to Tuesday Talent Show

Braised Pork Ragu with Pappardelle
ever so slightly adapted from, Dinner A Love Story, Jenny Rosenstratch

2 to 2 1/2 pound pork shoulder roast
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
1 large can whole tomatoes, with juice
1 cup red wine
5 sprigs fresh thyme
5 springs fresh oregano
1 tablespoon fennel seeds
dash of cayenne pepper
1 pound pappardelle pasta
Parmesan cheese

Preheat oven to 325° F.  Liberally salt and pepper pork roast.  Add olive oil and butter to large casserole or Dutch Oven with lid and heat over medium-high heat until butter is melted. Add pork roast to pan and brown on all sides, this should take about 8 - 10 minutes.  

Add tomatoes, wine, thyme, oregano, fennel seeds, and cayenne pepper.  You should have enough liquid to come up about 1/3 of the way up the pork.  If you need more liquid, add some water.  Stir gently and bring to a boil.  Remove from eat and place lid on casserole.  Place in oven and cook, turning pork roast every hour or so, 3 to 4 hours.  You will know it's done when you can take a fork to the meat and it shreds easily.  

When done, shred meat using two forks.  You can place it on a cutting board or just do it in the casserole.  Stir the shredded meat into the liquid, breaking up the tomatoes at the same time.  

Cook pasta according to pasta directions.  Drain and place ragu on top.  Lastly, cover with freshly grated Parmesan.