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.