Subj : Crockpot N.Y. Times - 19
To   : All
From : Dave Drum
Date : Wed Mar 27 2024 16:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Pork Puttanesca Ragu
 Categories: Pork, Seafood, Vegetables, Herbs, Citrus
      Yield: 7 servings
 
  3 1/2 lb Boned, skinned pork
           - shoulder
           Salt
      1 tb Olive oil; more as needed
      8 lg Garlic cloves; rough
           - chopped
      4    Anchovy fillets; fine
           - chopped
           +=OR=+
      1 tb Anchovy paste
     12 oz (2 cans) tomato paste
    1/3 c  Pitted kalamata olives
    1/4 c  Drained capers
      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 (about 1/2
           - lemon)
      1 c  Chopped flat-leaf parsley;
           - lightly packed
           Grated Parmigiano-Reggiano;
           - 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-quart 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.)
  
  By: Sarah DiGregorio
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Don't insult the alligator until after you've crossed the river.
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