Total Time
3hrs 30mins
Prep 15 mins
Cook 3 hrs 15 mins

Real Simple Magazine October 2004

Ingredients Nutrition


  1. Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the pork; set aside.
  2. Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes.
  3. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot.
  4. Return pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2-1/2 to 3 hours.
  5. Remove the pork and, when it is cool enough to handles, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.
  6. Serve over the pasta with the Romano sprinkled on top.


Most Helpful

I started with porchetta and added the tomatoes, more onion and garlic to make this yummy dish. I wanted it to have more heat, like a puttanesca maybe. DH loved how thick and hearty is was. Used a combination of ziti and bowtie pasta to hold it up. Wonderful one pot dish, maybe a little heavy for summertime. I'm looking forward to having it on a chilly winter's night! Made for Daffy Daffodils ZWT4

Ma Field June 24, 2008

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