Simple Pork Ragout w/ Pics (Critics Welcome)
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Simple Pork Ragout w/ Pics (Critics Welcome)
Posted by Seven Costanza on 2/16 at 6:52 pm
First, I cooked a pork shoulder in the oven. I used about half for this recipe, plan on using almost another half for a jambalaya, and the rest to make some sandwiches.

First, I cut up two onions, a carrot, and celery to make a bed of vegetables for the pork shoulder.


I trussed up the pork shoulder, seasoned it with salt and pepper, and stuffed it with some sliced garlic cloves and rosemary.



I put it in the pot with the veggies and some water, and it was ready to go into the oven.


After cooking in the oven at 325 for about 3 hours, this is how the pork shoulder and veggies came out.



I roughly cut up half of the pork shoulder to use for the ragout.


I sautéd some onions and then garlic. Next, I added the meat, some dried porcini mushrooms, and two cups of diced tomatoes.


I then added a cup of chicken broth, some oregano, and red pepper flakes.


I brought it to a boil and then let it simmer for somewhere between 30 minutes and an hour.


The finished product with freshly shaved parmesan on top.





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Posted by El Josey Wales on 2/16 at 6:57 pm to Seven Costanza
Looks great to me.

But I'm not a harsh critic, I'm sure they'll be along shortly.



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Posted by Tigerpaw123 on 2/16 at 7:04 pm to Seven Costanza
Excellent job stuffing and trussing


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Posted by jimithing11 on 2/16 at 7:05 pm to Seven Costanza
Looks legit, but why did you only cook it for three hours, especially a shoulder?


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Posted by Chipand2Putts on 2/16 at 7:10 pm to El Josey Wales
I do something similar, but I also add some hot Italian sausage.
I cut up the pork shoulder into bite size pieces and season. i then brown the sausage in the pot and remove. Then brown the shoulder meat and remove. Sautée some onion and peppers and garlic. Add diced tomatoes and return all the pork to the pot. Add chicken stock to cover. Salt, pepper, red pepper flake, parsley, bay leaf.Braise slow and low in the oven.
Always delicious. Can also do Asian or Mexican variations of the braised pork shoulder. One of my favorite ingredients.



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Posted by Seven Costanza on 2/16 at 7:15 pm to jimithing11
quote:

Looks legit, but why did you only cook it for three hours, especially a shoulder?


In retrospect, I'm not sure. I think I started around 3, so I was getting hungry by 6 and wanted to get the show on the road.

How long would you recommend for say about a 5 lb pork shoulder?



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Posted by Seven Costanza on 2/17 at 9:33 am to Chipand2Putts
I like the idea of adding italian sausage and would probably prefer the pork cut up into smaller, bite size pieces.
Thanks



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Posted by DaphneTigah on 2/17 at 9:42 am to Seven Costanza
That looks great!


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Posted by CHEDBALLZ on 2/17 at 11:27 am to DaphneTigah
Looks good to me. I would eat it.


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Posted by Poodlebrain on 2/17 at 11:58 am to Seven Costanza
Did you cook tomatoes in your cast iron? Doesn't that the acid eat away the seasoning?


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Posted by Tommy Patel on 3/4 at 3:36 pm to Seven Costanza
bet the whole house smelled awesome




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Posted by AlxTgr on 3/4 at 3:42 pm to Seven Costanza
quote:

How long would you recommend for say about a 5 lb pork shoulder?
Was it tough or chewey at all? I've never cooked one that way, but my initial thought would have been at least 5 hours.



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Posted by gmrkr5 on 3/4 at 4:06 pm to Seven Costanza
got that Ragout recipe out of Besh cookbook?


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Posted by OldSouth on 3/4 at 4:17 pm to Seven Costanza
quote:

I trussed up the pork shoulder


Why? Just curious.



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Posted by CreoleGumbo on 3/4 at 4:37 pm to Seven Costanza
damn that looks good.


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Posted by KosmoCramer on 3/4 at 5:38 pm to Seven Costanza
quote:

How long would you recommend for say about a 5 lb pork shoulder?


When the meat thermometer says it's finished. It looks like you didn't use one, which would be a mistake in my opinion when cooking a roast. Never over cook anything to a dried hunk of meat, and never have to worry about contracting food borne illness.



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