This hearty pork ragu is made with pork shoulder braised in a rich liquid of San Marzano tomatoes and wine with aromatics. It's a meaty, rich comfort food that's great over pappardelle or mashed potatoes.
Cut pork shoulder into 3-4 large chunks. Season with about 1 teaspoon of the kosher salt and half of the pepper.
FOR DRIED MUSHROOMS (IF USING):
If using the dried mushrooms, place the fungi in a bowl or 2-cup glass measuring cup and cover with boiling water. Place a saucer or bowl over the mushrooms to submerge them in the hot liquid. Set aside for 20 minutes to steep.
Remove the mushrooms with a slotted spoon and transfer to a cutting board. Roughly chop the mushrooms. Strain the mushroom liquid through a strainer and reserve for the pork ragu.
TO SEAR PORK SHOULDER & SAUTE VEGETABLES & MUSHROOMS:
Heat a large Dutch oven or heavy-bottomed skillet over medium-high heat. When hot, add 1 tablespoon olive oil and add the chunks of pork to the pot searing on all sides for at least 2 minutes each until each side is seared and browned. Transfer the meat to a rimmed baking sheet.
Add 1½ teaspoons of olive oil and when hot, add the diced onion, celery, and carrots to the pan, sprinkle with 1 teaspoon kosher salt and ½ teaspoon pepper and cook over medium heat until the vegetables are tender, about 4-5 minutes. Transfer the vegetables to a bowl.
Add the remaining 1½ teaspoons olive oil to the pan; when it's hot, add the chopped mushrooms and 1 teaspoon kosher salt. Saute the mushrooms for 4-5 minutes or until they give up their liquid and start to brown. Stir in the chopped garlic and heat through until fragrant, about 1 minute.
TO BRAISE IN A DUTCH OVEN:
You can build the entire dish in a Dutch oven. Preheat the oven to 325° and follow the steps above.
Combine the sauteed vegetables and mushrooms plus dried mushrooms, if using, in the Dutch oven. Stir in the tomatoes and their puree, 1 cup of the mushroom liquid from dried mushrooms (if using); otherwise, add ½ cup of low-sodium chicken broth., red wine, fennel, crushed red pepper flakes, chopped rosemary, bay leaves and the herb bundle.
Add the pork chunks and any accumulated juices to the Dutch oven along with ½-1 teaspoon kosher salt. Cover tightly with a lid and transfer to the oven to braise for 2½-3 hours.
TO BRAISE IN A SLOW COOKER:
Combine the sauteed vegetables, mushrooms, and dried mushrooms (if using)plum tomatoes and their sauce in the slow cooker. Stir in ½ cup of the mushroom liquid from dried mushrooms (if using; otherwise, add ½ cup low sodium broth), the red wine, fennel, crushed red pepper flakes, minced rosemary, bay leaves, herb bundle and 1 teaspoon kosher salt.
Use tongs to nestle the chunks of pork and any accumulated juices into the vegetables so the meat is covered about 75% with liquid and vegetables. Cover with the lid and cook on low heat for 6-8 hours or 3-4 hours on high until the pork is tender.
TO BRAISE IN AN INSTANT POT OR PRESSURE COOKER:
Working in batches, use the saute function on the instant pot to heat 1 tablespoon of olive oil and brown the seasoned pork chunks until every side is seared and browned. Transfer the chunks of pork to a rimmed baking sheet.
Heat 1½ teaspoons olive oil in the pressure cooker and add the onions, carrots celery and one teaspoon kosher salt. Cook for 3-4 minutes or until the vegetables are slightly softened and transfer to a bowl.
Heat the remaining 1½ teaspoons olive oil in the pressure cooker and add the fresh mushrooms and one teaspoon salt. Saute, occasionally stirring, until they give up their liquid and start to brown. Add the garlic and cook, stirring for 1 minute, until very fragrant.
Add the sauteed vegetables back to the pot, along with the chopped reconstituted dried mushrooms (if using), tomatoes and their puree, fennel, crushed red pepper flakes, bay leaves, chopped rosemary, thyme and oregano, 1 teaspoon kosher salt, red wine and ½ cup of the reserved mushroom liquid or broth. Stir to combine.
Add the browned pork to the pot and nestle down into the vegetables and juices, be careful not to fill the pot over the maximum fill line.
Seal the pressure cooker and bring it to high pressure. Cook for 50 minutes at high pressure, then let the pressure release naturally.
SHRED THE PORK RAGU:
Transfer the pork to a rimmed baking sheet. Dip a glass measuring cup into the pot and collect about 1 to 1½ cups of ragout liquid and set aside.
Shred the pork into using shredding claws or a fork and tongs. Add the pork back into the ragout and stir it to blend with the sauce.
TO SERVE:
Season the pork ragout to taste with remaining salt and pepper. Serve over cooked pappardelle or egg noodles with Pecorino Romano, Grana Padana or Parmesan cheese and fresh herbs.