Special Sauce

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



Published:

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.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

A Prime + Proper Progress Report

The Detroit steakhouse is on its way to becoming one of downtown’s destination dining spots

Exploring the Art of Over-the-Top Cocktails

We gave five of metro Detroit’s top bartenders full creative freedom to craft their most avant-garde concoctions. What we got exceeded our highest expectations

Inside the Resurrected Takoi

The restaurant has survived arson and controversy to claim a top spot in Detroit's culinary scene

This Bank-turned-restaurant is Another Reason to Love Clarkston's Dining Scene

The Fed Community is serving up good food in a kid-friendly atmosphere

River Bistro is One of Detroit's Hottest New Restaurants – and It's Not in Downtown

The Northwest Detroit restaurant is just the beginning for the hometown chef
Edit Module
Edit ModuleShow Tags

Most Popular

  1. 7 Michigan Breweries Worth a Trip
    Check out these must-visit locations during your summer travels
  2. To Market, to Market
    Michigan Wine & Cider Festival at Eastern Market May 24
  3. Hour Media’s Real Estate All-Star Party 2017
    Hour Media's Real Estate All-Stars celebrated at the fourth annual Real Estate All-Star Party...
  4. Your Guide to Michigan’s Odd and Unusual Festivals
    We rounded up some of the state’s most niche events, celebrating everything from fishflies to...
  5. Meet the Southwest Detroit Pizzeria Serving Sospeso
    PizzaPlex in southwest Detroit is challenging what it means to be a new business on the block
  6. Dry Times: Looking Back 100 Years After Prohibition
    A century ago, Detroit became the first city in the nation to prohibit alcohol
  7. ‘Grazie Mille’ For the Memories
    Adventures abound in Italy with Michigan winemaker, grape growers
  8. An Hour With... Candice S. Miller
    Macomb County Public Works Commissioner
  9. Motherhood in Metro Detroit
    From pre-pregnancy thoughts to developing unconditional love, several local women give a glimpse...
  10. The Gentleman’s Guide to Style
    From grooming to shopping, a comprehensive directory for stylish men in metro Detroit