MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow Cooker Pork Puttanesca Ragu
Categories: Pork, Seafood, Vegetables, Herbs, Citrus
     Yield: 6 servings

 3 1/2 lb Pork shoulder; boned,
          - skinned
          Salt
     1 tb Olive oil; more as needed
     8 cl Garlic; rough chopped
     4    Anchovy fillets; fine
          - chopped -OR-
     1 tb Anchovy paste
    12 oz Tomato paste (2 cans)
   1/3 c  Pitted kalamata olives
   1/4 c  Capers; drained
     1 tb Red wine vinegar
     2 ts Red-pepper flakes; plus more
          - to taste
     1 ts Dried oregano
          Fresh ground black pepper
14 1/2 oz Can whole or crushed
          - tomatoes
     2 tb Fresh lemon juice (1/2 lemon)
     1 c  Flat-leaf parsley; chopped,
          - lightly packed
          Parmigiano-Reggiano; grated,
          - to serve

 Using a sharp knife, trim and discard the large hunks of
 fat from the pork shoulder then cut the meat into 4 even
 pieces. Season the pork generously on all sides with
 salt. Heat the olive oil in a large skillet over
 medium-high. Working in two batches if necessary, brown
 the pork on two sides, about 5 minutes per side. Using
 tongs, transfer the pork to a 5- to 8-qt slow cooker.

 Add the garlic and anchovies to the skillet, along with
 more oil if needed, and cook over medium, stirring,
 until fragrant, about 2 minutes. Add the tomato paste
 and cook, stirring constantly and scraping up any
 browned bits on the bottom of the pan, until fragrant
 and slightly darkened in color, about 3 minutes. Turn
 off the heat and stir in the olives, capers, vinegar,
 red-pepper flakes, oregano and a generous amount of
 black pepper. (Do not add more salt at this point
 because anchovies, olives and capers can be quite
 salty.) Scrape the mixture into the slow cooker with the
 pork and stir until combined.

 Cover the slow cooker and cook on low until the pork is
 fork-tender and the sauce deepens in color, about 10
 hours.

 Using two forks, coarsely shred the pork. Pour the can
 of tomatoes and juices into the slow cooker, crushing
 the tomatoes with your hands, if using whole. Add the
 parsley and lemon juice. Taste and add more red-pepper
 flakes or salt if necessary.

 Serve the ragu over polenta or sturdy pasta, like
 rigatoni or pappardelle, topped with Parmesan to taste.
 (If serving the ragu with pasta, loosen the ragù with a
 bit of pasta cooking water, adding it spoonful by
 spoonful, to help the sauce coat the pasta.)

 Recipe by Sarah DiGregorio

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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