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Slow-Cooker Pork Shoulder Sugo
Slow-Cooker Pork Shoulder Sugo
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Prep Time:
1 hour 10 minutes
Total Time:
5 hours 10 minutes
Slow-cooked shoulder cooked to perfection for hours, tastes just like homemade Sunday gravy without the effort. Your secret's safe with us!
Ingredients:
  • 2 medium onions, coarsely chopped (3 cups)
  • 3 carrots, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 1 bulb garlic, peeled
  • 5 teaspoons salt
  • 1 tablespoon dried oregano
  • 1 to 2 teaspoons red pepper flakes
  • 3 to 4 lb boneless pork shoulder roast, trimmed
  • 1/2 cup dry red wine
  • 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 carton (32 oz) Progresso™ unsalted chicken broth
  • 6 oil-packed anchovies
Instructions:
  • Combine onions, carrots, celery, garlic, salt, oregano, and red pepper flakes in a large bowl, and leave to marinate.
  • Heat oil in a 12-inch skillet over medium-high heat. Sear the pork shoulder for 4 minutes on the fattiest side, then cook for 3 minutes on each of the other 3 sides. Transfer the pork to a 6-quart slow cooker.
  • Combine the onion mixture with the pork juices in the skillet and cook for 5 to 8 minutes until it starts to brown. Pour in the red wine and cook for another 1 to 2 minutes until the liquid is absorbed. Mix in the tomatoes and cook for 3 to 5 minutes until thickened. Transfer the mixture to the slow cooker with the pork, then add broth and anchovies. Cook on Low for 8 hours or High for 4 hours.
  • Transfer the pork to a cutting board and let it cool for a bit. Cool the liquid for 10 minutes, then blend it carefully in batches until smooth. Return the mixture to the slow cooker set on Warm. Shred the pork, removing any fat, then add it back to the slow cooker liquid and mix well.

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