4.5 lbs Upper half bone-in pork shoulder
2 cups Penot Noir
Tbs tomato paste
Large can whole tomatoes
1.5 chopped onions
4 cloves garlic
5 sprigs oregano
5 sprigs thyme
Sear shoulder in dutch oven then put aside
Cook onions and garlic with tomato paste 2 mins
Deglaze with wine and then add tomatoes and juice
Add aromatics and place shoulder on top so that 1/3rd to 1/2 is below liquid
290F lid covered in oven for approx 4 hrs or until internal temp is 195-205 in pork shoulder
by blessantsblants
1 Comment
Oh and pasta is half semolina half ap flour, eggs, salt a touch of water and olive oil. Kinda winged it so no exact measurements