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Credit: Caren Alpert

Recipe Summary

prep:
30 mins
additional:
3 hrs
total:
3 hrs 30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the pork; set aside. Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot. Return the pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2 ½ to 3 hours. Remove the pork and, when it is cool enough to handle, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot. Serve over the pasta with the Romano sprinkled on top.

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Nutrition Facts

calcium 186mg; 927 calories; calories from fat 0%; carbohydrates 92g; cholesterol 249mg; fat 30g; fiber 9g; iron 10mg; protein 73mg; saturated fat 9g; sodium 1632mg.
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