And simmering on the stove is one of my favorite recipes: Braised Pork Sugo.

That sounds really good, Traca. Do you put in a food processor

or just shred it by hand? I think I will make this for my market this weekend. Thanks for posting.

 
Nope, it's easier for me to get the cooking mojo and go with it, rather than cook multiple

nights a week. Now, I typically cook the bulk of my meals, one day a week. (I'm eating a lot of braises and soups these days.)

 
Dawn, while you can put it in the food processor, you have to be very careful not to

buzz it into smithereens. I'd shred most of it by either 1 or 2 bursts in the processor, or do it by hand. Depends on how chunky you want it. The meat turns out fantastic with tons of flavor, so I like to leave the chunks about the width of a chickpea or a bit larger. The marjoram (or I substitute dried oregano) really makes this dish something special.

 
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