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
If you don’t want to use wine, use 2 tablespoons balsamic vinegar and enough chicken broth to make one cup.
Find it online: https://www.zenbelly.com/instant-pot-pork-ragu/