Saucy Pork & Pasta

Preheat the oven to 325F.

Pat dry a 3 pound or so pork shoulder (also called Boston butt) and cover with salt and pepper.

Chop up one large onion, bell peppers, carrots, celery and a good handful of mushrooms.

Heat a large Dutch oven on the stove over medium high heat and cover bottom with olive oil and one good pat of butter. Sear the pork on all sides. You’ll cook it more later – you just want the outsides nicely golden brown. Remove meat and set aside.

Into the Dutch oven add all of the chopped veggies except the mushrooms and saute for a few minutes until the veggies start to soften. Add about a cup of red wine. (A healthy pour into the pot. You don’t really need to measure.)

Nestle the pork into the veggies. Pour about 3 cups of diced tomatoes over and around the meat. You want the liquid to be 1/2 to 2/3 of the way up the meat.

Cover the pot and put it in the oven for 3 to 4 hours. The meat is done when it is tender enough to fall off the bone.
Remove meat from the pot and shred it with two forks. Set aside.

Return pot to stove top over medium heat. Add mushrooms and another 2-3 cups of tomatoes and/or tomato sauce. Cook for 15 minutes or so. Season to your taste.

Serve pork and sauce over pasta with lots of Parmesan cheese.