italian essentials: slow cooker pork w/ sauce

How To Make italian essentials: slow cooker pork w/ sauce

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  Step 1
  PREP/PREPARE
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  Step 2
  What you will need? You can do this recipe on the stovetop; however, the low/slow cooking really helps to blend the flavors together. So, I would recommend a slow cooker.
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  Step 3
  What to serve with it? I like to serve on creamy polenta, with grated Parmigiano-Reggiano. In addition, it works great with mash taters, or rice. As my main photo suggests, you could take the meat and put it on crusty bread and serve it as a sandwich with chips… Why Not.
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  Step 4
  How to store it? This recipe, if stored in the fridge will last a good week. In addition, it can be frozen; in that case it will last several months. If you vacuum seal it, it will last up to a year.
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  Step 5
  Anchovies If you need a substitute for anchovies, the best option is fish sauce as it shares a similar salty, umami-rich flavor profile due to its fermented fish base, making it a great replacement in most dishes, especially salad dressings and pasta sauces; another alternative is white miso paste combined with a bit of nori for a vegetarian option that still delivers umami depth. Although I do believe this ingredient imparts excellent taste, if you have a problem with it, just leave it out.
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  Step 6
  Gather your ingredients (mise en place).
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  Step 7
  Cut the pork into 3, 1-pound pieces.
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  Step 8
  Do not try to be precise, just eyeball it.
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  Step 9
  Rub the pork with salt and set aside.
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  Step 10
  Add the oil to a heavy-bottom pot, or large skillet, and set the heat to medium high.
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  Step 11
  When the oil begins to shimmer, add the pork and sear on all sides, you might need to work in batches.
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  Step 12
  Pork should be browned on all sides, but not burned, about 4 – 5 minutes per side.
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  Step 13
  Remove the skillet or pot from the heat and add the pork to the bowl of your slow cooker.
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  Step 14
  Return the skillet or pot to the burner and set the heat to medium.
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  Step 15
  Add the garlic and anchovies (you might want to add a bit of olive oil).
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  Step 16
  Stir until the anchovies break apart, and the garlic softens, about 1 – 2 minutes.
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  Step 17
  Add the tomato paste, then stir for 2 – 3 minutes, until the mixture becomes a deep red.
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  Step 18
  Use a wooden spoon to scrape up any brown bits (that might be on the bottom of the pot.
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  Step 19
  Remove from the heat, then add the olives, capers, wine, red-pepper flakes, oregano, and black pepper.
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  Step 20
  Stir to combine, then pour over the pork in the slow cooker.
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  Step 21
  Cook on low for 5 – 6 hours, or until tender.
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  Step 22
  Remove the pork, allow to cool slightly, then shred with a couple of forks. Add back to the slow cooker, along with the crushed tomatoes.
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  Step 23
  Allow to cook for an additional 30 – 40 minutes.
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  Step 24
  PLATE/PRESENT
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  Step 25
  Serve on bread, or with a couple of sides. Enjoy.
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  Step 26
  Keep the faith, and keep cooking.
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  Step 27
  Namasté
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