Braised Pork and Macaroni

There's nothing about the pig that I don't like.  If you enjoy a standard bolognese sauce, try this.  It's not a quickie dish, but well worth the time.  While braising the meat, make the base of the sauce on the stove top. 
Serve it atop fresh macaroni with a few slices of shaved Pecorino Romano cheese, and it will never disappoint. 

This yields about enough to serve 6-8 people with some leftovers.  If you're Italian, it might serve less.

4-5 lbs boneless pork shoulder/butt
12 ounces tomato paste
10-12 garlic cloves (less if you like)
2 large yellow onions
46 ounces crushed tomatoes
1 cup basil (approx), more for garnish
Pinch red pepper flake
Salt and black pepper
Olive oil
Water

Equipment: Large dutch oven or oven-safe braising pot with lid

Meat Braising Time: 3-4 hours (depening on whether you double or halve the recipe)

Braising the Meat:

1. If your pork has a thick "fat cap", trim off about 1/4 inch.  Don't make yourself crazy, only trim if it's an inch to start.  Then, cut your pork into 2 inch cubes. Season liberally with salt (and black pepper if you like).  With the side of your chef's knife, smash 5-6 cloves of garlic, remove peel and add to pork.  Set aside for 20 minutes, up to a few hours (place in fridge if sitting longer then 20 minutes).

2. When you're ready to go, add tomato paste to dutch oven and whisk in water until there are no more clumps. 

3. Quarter one of the onions and add to the pot along with the pork and smashed garlic cloves.  Add enough water to cover meat. 

4. Cover pot and braise in the oven for 3-4 hours, checking the meat after 2 hours.  You'll know it's ready when you can easily pull the meat apart with two forks.

Tomato Sauce:

1. Chop the remaining garlic and onion.  Heat a large pot to medium high and add enough olive oil to coat the bottom.  

2. Saute garlic and onions until fragrant and add crushed tomatoes. Tear basil leaves and add to sauce.  Simmer for 1-2 hours, stirring occasionally.  Be careful not to burn the sauce!

3. Wait to season with salt until after adding your pork.

Marrying the two:

1. When the pork is ready, remove from pot and allow to cool slightly.  Disgard the onions, add remaing garlic to simmering sauce.  Reserve cooking liquid.

2. When cool enough to handle, taste it.  Season with salt if necessary then pull pork apart and add to stove top sauce.  If there are large pieces of fat that did not render, remove and discard.

3. Allow the pork and sauce to simmer together for another 30 minutes to an hour on low heat.        

4. Place dutch oven onto stove top and reduce the remaining cooking liquid until it thickens.  You will have alot of cooking liquid, so if you want to save time, you can just cook down half of the remaining liquid and reserve the rest for another time.  This braising liquid is insanely flavorful.  Don't discard it!

5. Add thickened/syrupy reduction to sauce and mix to combine with all ingredients.  
  
6. Taste it.  At this point add any additional salt, black pepper and red pepper flake.

7. You're ready to serve over macaroni with a little grated cheese...nice.

Enjoy!
MJM