Humble pork shoulder is transformed into a hearty, satisfying, and comforting dish.
2 tablespoons extra virgin olive oil
1 large onion, cut into small dice
4 garlic cloves, sliced
1 teaspoon kosher salt
1/4 cup tomato paste (1 small jar)
1 cup dry red wine (see note)
1 24-ounce jar marinara sauce (I used Rao’s, and often use the Kirkland brand and find it just as good)
1 teaspoon fresh thyme leaves (about 4 sprigs) or a big pinch dried
1 teaspoon minced fresh rosemary (about 1 small sprig)
1 3-pound boneless pork shoulder, cut into 6 even-ish pieces, sprinkled with 3 big pinches kosher salt
- Turn the Instant Pot on sauté. When it reads HOT, add the oil, onions, garlic and salt. Sauté until golden brown and softened, about 6-8 minutes, stirring occasionally.
- Add the tomato paste and stir in constantly, cooking until it’s brick red, about 1 minute.
- Add the wine and scrape up any brown bits on the bottom of the pot. The mixture should get very thick rather quickly. Once it’s thick and bubbly, stir in the marinara sauce and fresh herbs.
- Once it’s all nice and bubbly, add the pork. Hit Cancel and lock on the lid, making sure the seal is in place and the valve is set to sealing.
- Set for 1 hour at high pressure.
- Once the time is up, hit CANCEL and quick release the pressure. (Under your hood / vent, with your face nowhere near the valve!) Once the lid unlocks, Switch to SAUTÉ, and remove the pork with a slotted spoon to a bowl. While the sauce simmers, shred the pork using two forks. Return the pork to the pot.
- Serve over creamy polenta, pasta, hearty greens sautéed in some olive oil, or veggie noodles. Top with grated Parmesan, if desired.
If you don’t want to use wine, use 2 tablespoons balsamic vinegar and enough chicken broth to make one cup.
Keywords: instant pot, pork ragu