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+ servings
bowl of pork sugo

Pork Sugo

Krista Stechman
An Italian style red wine and tomato sauce slow cooked with pork shoulder to make a deep and incredible flavor that you can enjoy with pasta, crusty bread or polenta
Prep Time 10 mins
Cook Time 4 hrs 15 mins
Total Time 4 hrs 25 mins
Course dinner
Cuisine italian
Servings 8 people
Calories 579 kcal

Equipment

  • oven
  • Dutch oven or deep cast iron skillet

Ingredients
  

Pork

  • 2.5 lbs pork shoulder boneless
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 3 tbsp olive oil

Veggies

  • 1 large onion medium dice
  • 1.25 cups carrots peeled and large dice
  • 1 tbsp olive oil
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 7 cloves garlic minced
  • 1 tbsp tomato paste

Braising Liquid

  • ¾ cup red wine I use Cabernet Sauvignon
  • 3 cups chicken stock
  • 2 cups crushed tomatoes
  • cup apple cider vinegar
  • 2 tbsp cherry jam
  • 12 sprigs fresh thyme
  • 1 tsp dried oregano
  • ¼ tsp crushed red pepper more if you like things spicier

Pasta

  • 1 lb fettuccini
  • 1 tbsp kosher salt for the pasta water
  • 1 tsp olive oil for the pasta water
  • 4 quarts water for boiling pasta

Toppings

  • 4 oz parmesan cheese finely shredded with a microplane

Instructions
 

Searing the Pork

  • Preheat your oven to 300°F
  • Heat a Dutch oven on top of the stove on high heat for 2-3 minutes until piping hot
  • Season the pork on both sides with salt, pepper and olive oil. Sear the pork on each side for 4-5 minutes, until you have a dark golden brown crust. Set the pork aside

Sautéing the Veggies

  • In the same Dutch oven add the olive oil then the onion and carrot. Season with salt and pepper. After 2-3 minutes add the minced garlic and cook 1 more minute
  • Stir in the tomato paste and cook for an additional minute

Adding the Braising Liquid

  • With the heat still on medium add the red wine and stir up all the bits off the bottom of the pan
  • Add in the chicken stock, tomatoes, vinegar, jam, thyme, oregano and crushed red pepper. Stir it well, cover it and place it in the oven for about 4 hours
  • Check the pork after 2.5 hours and make sure the liquid isn't getting low. If it is, add 1 more cup of chicken stock
  • Once the pork is fork tender, pull it out of the oven and shred the pork in the sauce

Making the Pasta

  • Boil 4 quarts of water and add the salt and olive oil. Boil your pasta until it's al dente then drain
  • Mix the pasta with the Pork Sugo

Topping the Pork Sugo

  • Serve each portion of the Pork Sugo and top with finely shredded parmesan cheese. Enjoy!

Notes

You can enjoy Pork Sugo with a hunk of crusty bread instead of pasta if you like. It's also fantastic served over polenta for a gluten free option.

Nutrition

Calories: 579kcalCarbohydrates: 58gProtein: 34gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 118mgSodium: 1808mgPotassium: 896mgFiber: 4gSugar: 10gVitamin A: 3752IUVitamin C: 13mgCalcium: 269mgIron: 4mg
Keyword bread, comfort food, dinner, pasta, pork shoulder, red wine, sugo
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