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Seven Costanza 
LSU Fan
Durham, North Carolina
Member since Aug 2012
868 posts
| Simple Pork Ragout w/ Pics (Critics Welcome) (Posted on 2/16/13 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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El Josey Wales
LSU Fan
Greater Geismar
Member since Nov 2007
19520 posts
 Online
| re: Simple Pork Ragout w/ Pics (Critics Welcome) (Posted on 2/16/13 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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Tigerpaw123 
USA Fan
P'ville
Member since Mar 2007
7623 posts
Online
| re: Simple Pork Ragout w/ Pics (Critics Welcome) (Posted on 2/16/13 at 7:04 pm to Seven Costanza)
Excellent job stuffing and trussing
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jimithing11 
Texas Fan
Dillon, Texas
Member since Mar 2011
13917 posts
| re: Simple Pork Ragout w/ Pics (Critics Welcome) (Posted on 2/16/13 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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Chipand2Putts
trembling hills
Member since Apr 2012
102 posts
| re: Simple Pork Ragout w/ Pics (Critics Welcome) (Posted on 2/16/13 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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Seven Costanza
LSU Fan
Durham, North Carolina
Member since Aug 2012
868 posts
| re: Simple Pork Ragout w/ Pics (Critics Welcome) (Posted on 2/16/13 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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Seven Costanza
LSU Fan
Durham, North Carolina
Member since Aug 2012
868 posts
| re: Simple Pork Ragout w/ Pics (Critics Welcome) (Posted on 2/17/13 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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DaphneTigah
USA Fan
Coast to Coast
Member since Dec 2007
3944 posts
| re: Simple Pork Ragout w/ Pics (Critics Welcome) (Posted on 2/17/13 at 9:42 am to Seven Costanza)
That looks great!
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CHEDBALLZ 
New Orleans Saints Fan
Saints Games Sec 634
Member since Dec 2009
1060 posts
| re: Simple Pork Ragout w/ Pics (Critics Welcome) (Posted on 2/17/13 at 11:27 am to DaphneTigah)
Looks good to me. I would eat it.
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Poodlebrain
LSU Fan
Way Right of Rex
Member since Jan 2004
12889 posts
| re: Simple Pork Ragout w/ Pics (Critics Welcome) (Posted on 2/17/13 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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Tommy Patel 
Cal State Fullerton Fan
New baton Rouge
Member since Apr 2006
6047 posts
| re: Simple Pork Ragout w/ Pics (Critics Welcome) (Posted on 3/4/13 at 3:36 pm to Seven Costanza)
bet the whole house smelled awesome
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AlxTgr
LSU Fan
Kyre Banorg
Member since Oct 2003
28308 posts
| re: Simple Pork Ragout w/ Pics (Critics Welcome) (Posted on 3/4/13 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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gmrkr5
LSU Fan
BR
Member since Jul 2009
5582 posts
| re: Simple Pork Ragout w/ Pics (Critics Welcome) (Posted on 3/4/13 at 4:06 pm to Seven Costanza)
got that Ragout recipe out of Besh cookbook?
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OldSouth
LSU Fan
Folsom, LA
Member since Oct 2011
4729 posts
| re: Simple Pork Ragout w/ Pics (Critics Welcome) (Posted on 3/4/13 at 4:17 pm to Seven Costanza)
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
1582 posts
| re: Simple Pork Ragout w/ Pics (Critics Welcome) (Posted on 3/4/13 at 4:37 pm to Seven Costanza)
damn that looks good.
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KosmoCramer 
Ohio State Fan
Member since Dec 2007
40090 posts
| re: Simple Pork Ragout w/ Pics (Critics Welcome) (Posted on 3/4/13 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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