Special Sauce

Wright & Co.’s Dan DeWall uses pork shoulder, an inexpensive and delicious choice for hearty ragu



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Dan DeWall, chef de cuisine at Wright & Co., says he made this pork ragu dish frequently while a student at Secchia Institute for Culinary Education in Grand Rapids. “Pork shoulder is inexpensive and delicious,” he says. He suggests serving it with pappardelle noodles and plenty of freshly grated Parmesan cheese. More good news: DeWall says this dish can easily be frozen and reheated for later use. — Molly Abraham

 

Pork Ragu (serves 6)

Ingredients

2 ounces olive oil
2½ ounds pork shoulder
Salt and pepper
1 yellow onion, diced
2 garlic cloves, minced
1 jalapeno, seeded and minced
1 cup red wine
28 ounces whole peeled tomatoes (canned)
2 teaspoons fennel seeds
5 oregano sprigs
5 thyme sprigs

 

Directions

In a medium-size pot, heat the oil. Season the pork with salt and pepper. Place the pork in the pot and sear on all sides until golden brown. Remove the pork from the pot and set aside. In the same pot, cook the onions. Once they are golden brown, add the garlic and jalapeno and cook until the vegetables are soft. Deglaze the pot with red wine and then add the tomatoes, fennel seed, oregano, and thyme. Place the pork back in the pot, cover and put in the oven heated to 325 F. Cook for 3½ hours until it is tender enough to pull apart with a fork. Remove the pork from the pot and cool slightly. Shred the pork with your hands and place the pork back in the sauce mixture. Incorporate well. Serve the pork ragu over pappardelle with a little bit of shaved Parmesan.

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