Maialino Marinara Recipe

Cooking Directions

• STEP 1.Season the pork shoulder with salt and pepper.
• STEP 2.Heat olive oil in a large pot or Dutch oven over medium-high heat.
• STEP 3.Add the pork shoulder and sear on all sides until browned.
• STEP 4.Remove the pork from the pot and set aside.
• STEP 5.In the same pot, add onions and garlic and saut茅 until softened.
• STEP 6.Add tomato paste and cook for a minute to develop the flavors.
• STEP 7.Pour in crushed tomatoes, chicken broth, and red wine.
• STEP 8.Add bay leaves, oregano, and basil.
• STEP 9.Return the pork shoulder to the pot and bring the sauce to a simmer.
• STEP 10.Cover the pot and cook on low heat for 3-4 hours, until the pork is tender.
• STEP 11.Remove the pork from the pot and shred it using two forks.
• STEP 12.Return the shredded pork to the pot and simmer for another 30 minutes.
• STEP 13.Season with salt and pepper to taste.
• STEP 14.Serve the Maialino Marinara over pasta or with crusty bread for dipping.
• STEP 15.Garnish with fresh basil leaves and grated Parmesan cheese, if desired.

Cooking Tips

• For extra flavor, you can marinate the pork shoulder in a mixture of olive oil, garlic, and herbs overnight before cooking.
• If you prefer a thicker sauce, you can simmer the sauce uncovered for the last 30 minutes of cooking to reduce it.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the Maialino Marinara in a pot over low heat, stirring occasionally.
• Serve the dish over freshly cooked pasta or with crusty bread for dipping.