Pork shoulder cooked low and slow with a spicy tomato gravy. Served with Parmesan mashed potatoes. Alternately, serve over pasta, polenta or cauliflower mash.
For the pork:
2 1/2lb.boneless pork shouldercut into 2-inch cubes
Salt and freshly ground black pepper
1/2 - 1 1/2tspred pepper flakesto taste
28ozcan fire-roasted diced tomatoes
Parmesan Mashed Potatoes:
1lbyellow-fleshed potatoessuch as Yukon Gold, about 4 medium
3clovesgarlicpeeled and lightly smashed
Salt and freshly ground pepper
Preheat an oven to 325F.
Season with pork cubes with salt and black pepper. In a large Dutch oven over high heat, heat the olive oil. Add the pork and brown on all sides, about 8 minutes. Transfer to a plate.
Reduce the heat to medium. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, tomato paste and red pepper flakes and cook, stirring constantly, about 1 minute. Add the wine and cook, stirring occasionally, until the mixture is reduced to a glaze, about 2 minutes. Stir in the diced tomatoes and season with salt and black pepper. Return the pork to the pot, cover with the lid and transfer to the oven. Cook covered in the oven until the pork is tender, about 2 hours. Remove from oven and remove lid. (Mixture should not be too liquidy. If it is, place on the stovetop and heat over medium heat, simmering until thickened.)
Remove the fat from the pork: Using a large spoon, move about 1/3 of the mixture into a pile on one side of the pan. You can even elevate the piled end slightly by tucking a pot holder under that end. Let stand undisturbed for 4-5 minutes. The fat from the stew should run into the empty part of the pan, where you can spoon it off and discard. Once the fat is removed, you can use two forks to break up any large pieces of pork for serving.
About a half hour before your pork is done, make the mashed potatoes: Peel the potatoes and cut in half. Add to a large pot and fill with water. Add some salt to the water. Add the smashed garlic cloves to the water. Bring to a boil and boil until potatoes are tender, 15-20 minutes. Drain potatoes and return to pot. Place pot over medium heat on the stove-top. Add the milk and butter to the pot. Mash potatoes with the butter and milk, adding more milk as necessary to make a smooth mash. Add the Parmesan, a healthy sprinkling of salt and lots of freshly ground pepper. Stir to combine. Taste and add more salt and pepper, as needed.
Be sure to read the "Cook's Notes" in the original post, where I share some valuable tips, options, substitutions and variations for this recipe!