Slow-Cooker Pork Shoulder Sugo

Mamma mia! This slow-cooked shoulder tastes like you slaved over your Sunday gravy all weekend long. Don’t worry – we won’t tell! MORE + LESS -

medium onions, coarsely chopped (3 cups)

carrots, coarsely chopped

celery stalks, coarsely chopped

bulb garlic, peeled

teaspoons salt

tablespoon dried oregano

to 2 teaspoons red pepper flakes

tablespoon vegetable oil

to 4 lb boneless pork shoulder roast, trimmed

1/2

cup dry red wine

can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

carton (32 oz) Progresso™ unsalted chicken stock

oil-packed anchovies

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1

In large bowl, mix onions, carrots, celery, garlic, salt, oregano and red pepper flakes. Set aside.
2

In 12-inch skillet, heat oil over medium-high heat. Cook pork shoulder 4 minutes on fattiest side, then turn and cook 3 minutes each on other 3 sides. Transfer to 6-quart slow cooker.
3

Add onion mixture to skillet with pork juices; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add red wine; cook 1 to 2 minutes, stirring frequently, until all liquid is absorbed. Stir in tomatoes; cook 3 to 5 minutes, stirring constantly, until mixture thickens. Pour mixture over pork in slow cooker. Add stock and anchovies; stir liquid. Cook on Low heat setting 8 hours or High heat setting 4 hours.
4

Transfer pork to cutting board; cool slightly. Cool liquid 10 minutes, then carefully puree in blender in batches, and return to slow cooker. Set slow cooker to Warm heat setting. Shred pork, discarding any pieces of fat. Add pork to liquid in slow cooker, and stir to combine.

To serve, toss 2 cups of the liquid with 1/2 lb cooked pasta, top with Parmesan cheese and chopped fresh Italian parsley, if desired.
To freeze, divide mixture into quart-sized resealable freezer plastic bags with about 2 cups in each. Seal bags; label. Freeze up to 3 months.
If prepping in the morning sounds intense, make this recipe overnight! Start it before bed, then shred the pork and puree the sauce in the morning. Then all you have to do is reheat the sauce and cook the pasta.