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Seven Costanza
LSU Fan
The Wild West
Member since Aug 2012
1881 posts

Simple Pork Ragout w/ Pics (Critics Welcome)

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.





El Josey Wales
LSU Fan
Greater Geismar
Member since Nov 2007
22710 posts

re: Simple Pork Ragout w/ Pics (Critics Welcome)
Looks great to me.

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


Tigerpaw123
USA Fan
Louisiana
Member since Mar 2007
10007 posts

re: Simple Pork Ragout w/ Pics (Critics Welcome)
Excellent job stuffing and trussing


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jimithing11
Texas Fan
Dillon, Texas
Member since Mar 2011
20063 posts
Online

re: Simple Pork Ragout w/ Pics (Critics Welcome)
Looks legit, but why did you only cook it for three hours, especially a shoulder?


Chipand2Putts
trembling hills
Member since Apr 2012
246 posts
Online

re: Simple Pork Ragout w/ Pics (Critics Welcome)
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.


Seven Costanza
LSU Fan
The Wild West
Member since Aug 2012
1881 posts

re: Simple Pork Ragout w/ Pics (Critics Welcome)
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?


Seven Costanza
LSU Fan
The Wild West
Member since Aug 2012
1881 posts

re: Simple Pork Ragout w/ Pics (Critics Welcome)
I like the idea of adding italian sausage and would probably prefer the pork cut up into smaller, bite size pieces.
Thanks


DaphneTigah
USA Fan
Flying under the radar.
Member since Dec 2007
4545 posts

re: Simple Pork Ragout w/ Pics (Critics Welcome)
That looks great!


CHEDBALLZ
New Orleans Saints Fan
South Central LA
Member since Dec 2009
6598 posts
Online

re: Simple Pork Ragout w/ Pics (Critics Welcome)
Looks good to me. I would eat it.


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Poodlebrain
LSU Fan
Way Right of Rex
Member since Jan 2004
17614 posts

re: Simple Pork Ragout w/ Pics (Critics Welcome)
Did you cook tomatoes in your cast iron? Doesn't that the acid eat away the seasoning?


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Tommy Patel
Gonzaga Fan
New baton Rouge
Member since Apr 2006
7095 posts

re: Simple Pork Ragout w/ Pics (Critics Welcome)
bet the whole house smelled awesome



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AlxTgr
LSU Fan
Kyre Banorg
Member since Oct 2003
41169 posts
Online

re: Simple Pork Ragout w/ Pics (Critics Welcome)
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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gmrkr5
LSU Fan
BR
Member since Jul 2009
10687 posts
Online

re: Simple Pork Ragout w/ Pics (Critics Welcome)
got that Ragout recipe out of Besh cookbook?


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OldSouth
LSU Fan
Folsom, LA
Member since Oct 2011
8368 posts

re: Simple Pork Ragout w/ Pics (Critics Welcome)
quote:

I trussed up the pork shoulder


Why? Just curious.


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CreoleGumbo
LSU Fan
Faubourg Bayou St. John
Member since Sep 2003
1701 posts

re: Simple Pork Ragout w/ Pics (Critics Welcome)
damn that looks good.


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KosmoCramer
Ohio State Fan
Member since Dec 2007
50627 posts

re: Simple Pork Ragout w/ Pics (Critics Welcome)
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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