Recipe by Kittencal@recipezazz
I have been making this for years, it's a full flavored tomato-based stew that needs to simmer over low heat for a couple of hours or more to blend the flavors and thicken the sauce, so make this on a day when you have some time, it tastes even better the second day --- serve this with crusty bread and lots of Parmesan cheese!
Top Review by :)Shirl(:
Kit the trip to town was sooo worth it! The meat comes out tender the sauce is perfect. I only had two problems, I always use homegrown, dried chiles and I used too many so it was a tad spicey for me. But, hubby loved it and I mean lovedddd it. The other problem I had is my pan, I used the largest cast iron I have, 12 inch and it was full to the brim had to cook it down to add the mushrooms, but it all worked out. This is diffently a keeper recipe and I had doubts as I was adding the tablespoons of thyme and oregno. But the spices are right on! The only thing I would cut back on is the flour in the beginning I would cut that by half as that is what I had left in the bowl, other then that this is diffently one of the best gosh darn pork butt recipes out there. Thank you Kit once again a bulls eye, Rachel Ray move over make room for the KittenCal. :)shirley(:
- 3 lbs boneless pork (can use more or less pork, cut into about 1-1/2-inch cubes, I use a boneless pork butt roast for thi)
- 1 1⁄2 cups flour
- 1 tablespoon seasoning salt
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- olive oil (for frying)
- 2 large onions, chopped
- 3 tablespoons minced fresh garlic
- 2 teaspoons crushed red pepper flakes (optional or to taste)
- 1 tablespoon dried thyme (rubbed between fingers to release flavors)
- 1 tablespoon dried oregano (rubbed between fingers to release the flavors, can use less)
- 2 bay leaves
- 1⁄4 cup tomato paste
- 1 cup dry red wine (can use more or less)
- 2 (10 ounce) cans beef broth (undiluted) or 2 (10 ounce) cans beef consomme (undiluted)
- 1 cup water (or use 3 cans beef broth or consomme and omit the water)
- 3 tablespoons Worcestershire sauce
- 1 (19 ounce) can diced tomatoes (undrained)
- salt and pepper
- 3⁄4 lb fresh small white button mushrooms
- cooked rigatoni pasta or penne pasta
- parmesan cheese
Directions See How It's Made
- In a bowl, combine the flour, seasoning salt, cayenne pepper and garlic powder.
- Coat the pork cubes in the flour mixture.
- Heat olive oil in a large heavy pot over medium-high heat.
- Shake any excess flour off the pork.
- Brown on both sides in hot oil; remove to a bowl or large plate.
- Add in more olive oil if desired, then add in the onions, crushed chili flakes, thyme, bay leaves and oregano; saute for 5-6 minutes (adding the minced garlic the last 2 minutes).
- Add in the tomato paste; stir using a wooden spoon for about 3 minutes.
- Add in the wine; bring to a boil; simmer for 2 minutes.
- Add in beef broth or consomme, water, Worcestershire sauce, diced tomatoes with juice and button mushrooms, and return the pork back to the pot, stir with a wooden spoon; bring to a boil, then reduce heat and simmer COVERED for 1 hour on low heat, stirring occasionally.
- After about 1 hour of cooking, uncover and let simmer over low heat (UNCOVERED) for about 1 more hour or until the pork is tender, stirring occasionally, and seasoning with salt to taste.
- Skim any fat that has accumulated on top of the juice in the pot.
- Ladle the pork and juices over cooked rigatoni or penne pasta in bowls, then sprinkle with Parmesan cheese.