This might be one of my best recipes yet. I set out to create another pulled pork recipe, and this time one with a sauce that went along with it. I had just made some marinara sauce the day before, which made me wonder what ingredients I could pair with the tomato sauce. The result was a mixture of onions, Italian hot/sweet peppers, the tomato sauce I made, and some artichoke hearts. After the pork was done cooking I simply took an immersion blender to the juices and veggies that were left behind in the slow cooker. I then poured the puree into a medium saucepan and let it simmer on medium-low heat for about 20 minutes, until it reduced and thickened up nicely. Definitely work the extra time and step. This recipe is rather easy and there is no excuse that you can’t make this tonight or tomorrow.
What you need:
- One 3 to 4 pound pork shoulder, trimmed of all outer fat.
- 1.5 cups of Italian-style tomato sauce of choice. Make your own marinara or just use a can.
- 1 medium white onion, shredded or minced.
- 1 12 ounce jar of Italian sweet hot peppers of choice, drained yet not rinsed, stems removed if necessary.
- 1 8 ounce can of artichoke hearts in water, drained yet not rinsed.
- 4 cloves of garlic, minced.
- Salt & Pepper to taste.
- 1/2 cup water (optional)
How you make it:
- Slice, mince, or shred your onion and throw it into the slow cooker.
- Drain your peppers and artichoke hearts, add them to the onions and stir well.
- Add your tomato sauce and garlic to the mixture, season lightly with salt and pepper, and stir well.
- Trim your pork shoulder of all visible exterior fat. If it still has a fat cap on, you don’t need it. Season it lightly with salt and pepper.
- Add your pork shoulder to the slow cooker, try your best to coat it in the tomato and vegetable mixture. Spooning some on top is a good idea.
- If you feel as if you don’t have much sauce per the size of your pork, add up to a 1/2 of a cup of water.
- Cook on low for 6 to 8 hours.
- When finished cooking, remove the pork from the juices and vegetables and use to large forks in a large bowl to shred the meat.
- Take the remaining juices and vegetables in the slow cooker and puree them until an even consistency is obtained. I used an immersion blender, you can use a blender or a food processor, or just skip this step entirely.
- Pour your puree into a medium saucepan, and cook on your stovetop on medium-low heat for about 20 minutes. The goal is to bring the sauce to a light simmer and allow some of the water to cook off and let the sauce/gravy thicken up.
- Add your sauce back to your shredded pork and enjoy!