Harry Sultan makes Pork Shoulder Ragu

<p>On this episode of <i>Burnt Toast</i> we're featuring an episode of one of our other podcasts, <i>Play Me a Recipe, </i>in which podcast producer, Harry Sultan, invites you into his kitchen - albeit, originally for another podcast - while he cooks through <strong>Jenny Rosentrach's and Andy Ward's Pork Shoulder Ragu, </strong>and you'll be right alongside him, every step of the way.</p><p>If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.</p><p><a href="https://food52.com/recipes/39733-andy-ward-jenny-rosenstrach-s-pork-shoulder-ragu"><strong>Recipe</strong></a><br />Serves 6</p><ul><li>2 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces</li><li>1 small onion, chopped</li><li>1 garlic clove, minced</li><li>Salt and pepper</li><li>2 tablespoons olive oil</li><li>1 small pat butter</li><li>1 28-ounce can whole tomatoes, with juice</li><li>1 cup red wine</li><li>5 sprigs fresh thyme</li><li>5 sprigs fresh oregano</li><li>1 Small handful of fennel seeds</li><li>1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)</li><li>1 pound Pappardelle</li><li>1 handful Freshly grated Parmesan</li></ul><ol><li>Preheat oven to 325° F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.</li><li>Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.</li><li>Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it’s practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time)