Rustic Pork Shoulder in Red Sauce

My Italian roots had me craving a hearty red sauce with red meat BUT my fridge wasn’t on the same page. What my fridge did have was a beautiful 2lb pork shoulder that I was planning on putting in the smoker this weekend to enjoy while watching our Florida Gators win! Well sometimes the best new recipe comes from all you have in your fridge or pantry–introducing to you one of my family’s new favorite Italian dish, Rustic Pork Shoulder in Red Sauce. Throw it over pasta OR just put it in a dish along side some crispy brussels sprouts like my husband and I did. Cheers!

INGREDIENTS

To Season Pork:
2 lb pork shoulder
1 TBSP EVOO
1/2 tsp dried basil
1 tsp garlic powder
1 tsp dried onion
1/2 tsp crushed red pepper flake
1/2 tsp pepper
1/2 tsp salt 

Red Sauce:
2 TBSP EVOO
1/2 onion diced
4 garlic cloves minced
1 tsp anchovy paste 
1 32oz can crushed tomatoes
1/2 tsp salt
1/2 tsp pepper

Step 1: Season pork shoulder with the 1 TBSP EVOO, garlic powder, dried onion, crushed red pepper, dried basil, pepper and salt.

Step 2: Turn on oven to 325 degrees F to get it warm.

Step 3: Heat 2 TBSPs EVOO in a dutch oven. Then add in onions and garlic. Cook until tender.

Step 4: Add pork to the pot and brown each side for 2 minutes or until slightly brown.

Step 5: Mix in anchovy paste and let it dissolve into the mixture. Then add in the can of crushed tomatoes, pepper and salt. Cover and place in oven for 2 hours.

6. Fork test the pork to make sure it starts to shred easily. Remove from oven and let it sit for 15 minutes covered. Then using a turkey baster remove the excess fat off the top.

Step 7: Shred the pork within the sauce, stir well and then serve over warm pasta, zucchini noodles or by itself with a side of crispy brussel sprouts (my personal fav!)