Ingredients

The following ingredients have 4 Servings
  • 2 lb boneless pork butt, cut into 3-inch chunks
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, chopped
  • 1 can (6 oz) Muir Glen™ organic tomato paste
  • 1/2 cup dry white wine
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 4 sprigs thyme
  • 1 sprig rosemary (about 6 inches)
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/4 teaspoon crushed red pepper flakes

Instruction

  • Season pork with salt and pepper. In 6-quart Dutch oven, heat oil over medium-high heat. Cook pork in oil 10 to 12 minutes, turning frequently, until well browned on all sides. Transfer to platter; pour off all but 1 tablespoon fat from Dutch oven.
  • Add onion; cook about 6 minutes, stirring occasionally, until onion is softened. Add garlic; cook and stir 1 minute. Reduce heat to medium; add tomato paste and cook 2 to 3 minutes, stirring occasionally, until it darkens slightly and turns rusty in color.
  • Add wine and cook 1 to 2 minutes, scraping up any browned bits, until thickened.
  • Stir in crushed tomatoes, thyme, rosemary, broth and pepper flakes. Add pork with any juices accumulated on the platter.
  • Heat to boiling; reduce heat to low. Cover and simmer 2 1/2 to 3 hours or until pork is tender.
  • Using 2 forks, shred pork into bite-size pieces in Dutch oven. Serve sauce tossed with pasta or over polenta, if desired.