italian essentials: slow cooker pork w/ sauce

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

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  PREP/PREPARE
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  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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  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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  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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  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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  Gather your ingredients (mise en place).
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  Cut the pork into 3, 1-pound pieces.
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  Do not try to be precise, just eyeball it.
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  Rub the pork with salt and set aside.
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  Add the oil to a heavy-bottom pot, or large skillet, and set the heat to medium high.
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  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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  Pork should be browned on all sides, but not burned, about 4 – 5 minutes per side.
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  Remove the skillet or pot from the heat and add the pork to the bowl of your slow cooker.
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  Return the skillet or pot to the burner and set the heat to medium.
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  Add the garlic and anchovies (you might want to add a bit of olive oil).
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  Stir until the anchovies break apart, and the garlic softens, about 1 – 2 minutes.
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  Add the tomato paste, then stir for 2 – 3 minutes, until the mixture becomes a deep red.
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  Use a wooden spoon to scrape up any brown bits (that might be on the bottom of the pot.
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  Remove from the heat, then add the olives, capers, wine, red-pepper flakes, oregano, and black pepper.
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  Stir to combine, then pour over the pork in the slow cooker.
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  Cook on low for 5 – 6 hours, or until tender.
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  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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  Allow to cook for an additional 30 – 40 minutes.
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  PLATE/PRESENT
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  Serve on bread, or with a couple of sides. Enjoy.
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  Keep the faith, and keep cooking.
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  Namasté
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