This is very loosely based on a recipe using wild boar from Tuscany, But I'm using a shoulder of pork, I think originally they would have served this with pasta, but you can eat this with whatever takes your fancy
This recipe will serve 4 people
Prep 20 minutes
Cooking time 3-4 hours
Ingredients
A good splash of vegetable oil
1 large onion finely chopped
2 carrots finely chopped
2 celery stalks finely chopped
4 cloves of garlic finely grated
500g of diced pork shoulder, 1 inch cubes will be fine
200ml of good red wine
500g of chopped tomatoes, tinned will be perfect
200ml of beef/chicken stock
A small handful of thyme
8-10 juniper berries (optional but taste great)
Seasoning
Method
1. Place a large saucepan over a low heat, add a splash of oil, now add the carrot, celery, garlic and onion and cook for 6-8 minutes without colouring, remove the vegetables from the pan and set aside
2. Now turn the heat up and add a small splash of oil to the pan and add the pork, cook until nicely browned
3. Add the vegetables back to the pan with the pork, and add the wine and reduce by half
4. Now add in the tomatoes, stock, thyme, juniper berries, bring to a simmer, cover with a lid and cook for 1 1/2 hours
5. After this time remove the lid, and continue to cook for a further 1 1/2 hours, stir occasionally
6. After this time, check the seasoning, The pork will be fantastically tender, you can tear it with a fork if you wish, this will give a pulled pork texture which you can serve in buns or with pasta, Or, if you want keep it as it is and serve with whatever is your choice
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