Beijing-born Chef Shirley Chung once called one of her homey, soul-satisfying dishes a “bowl of hug.” And while this dish has absolutely nothing to do with Chinese cooking, the term stuck with me. This Italian pork dish is absolutely a “bowl of hug.”
Super simple, like some of the best Italian cooking, I suppose, this is too tasty and...shareable not to make. Besides, slow cooker recipes in winter are so comforting.
Serve this on rolls, over pasta or by itself. But serve it - it’s a great big hug.
INGREDIENTS
1 3-4 lb Boneless Pork Shoulder Roast
1 teaspoon salt
black pepper
½ cup extra virgin olive oil
6 cloves garlic minced
1 large onion diced
2 pints grape tomatoes, halved
2-3 stalks celery, sliced
1 tablespoon dried oregano
1 cup white wine - not too acidic**
1 tablespoon dried basil
1/2 tablespoon dried parsley
extra salt and pepper to taste
*Typical Genovese pork has more onions and added carrots. I thought these ingredients were “sweet” enough, but you can always improvise. I do :)
METHOD
Heat the olive oil in a large saucepan, add the onion and cook for 4-5 minutes, or until softened.
Add the garlic and cook another minute.
In the slow cooker or another pan, sear all sides of the pork roast in a bit of olive oil.
Dilute the pesto in the wine.
Add everything to the slow cooker and cook on low for 8 hours.
Remove the pork to a cutting board and using two forks pull the pork apart.
Serve with a bit of the jus, and spoon some of the tomatoes and other veggies over the meat. Top with Locatelli or Parmesan Cheese.
** A fruity white Burgundy would be great for this dish, as would an oaky Chardonnay - both as an ingredient and an accompaniment.