Slow-Cooker Pork Shoulder Sugo

Prep 1 hr 10 min
Total 5 hr 10 min
Servings 26

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

By Betty Crocker Kitchens

Updated October 18, 2017

Ingredients

2

medium onions, coarsely chopped (3 cups)
3

carrots, coarsely chopped
3

celery stalks, coarsely chopped
1

bulb garlic, peeled
5

teaspoons salt
1

tablespoon dried oregano
1

to 2 teaspoons red pepper flakes
1

tablespoon vegetable oil
3

to 4 lb boneless pork shoulder roast, trimmed
1/2

cup dry red wine
1

can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1

carton (32 oz) Progresso™ unsalted chicken broth
6

oil-packed anchovies

Steps

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 broth 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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 120
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 10%
Saturated Fat 2g 11% Trans Fat 0g
Cholesterol: 35mg; 11%
Sodium: 570mg; 24%
Potassium: 210mg; 6%
Total Carbohydrate: 4g; 1%
Dietary Fiber 0g 0% Sugars 2g
Protein: 11g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 4%; 4%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;