Phil’s Italian Pulled Pork

     I got this recipe from Phil over at his BBQ Brethren site.  Phil is the founder and our leader of sorts over at Brethren site.  It truly is the best group of guys an gals to talk BBQ with.  Great info mixed with a little joking around.  His dish  sounded good and like a good thing to try on a bad weather day. 

     It starts with a tomato sauce.  Phil urged against jarred stuff, so he posted his basic recipe for the sauce(recipe to follow).  I gathered all the ingredients in advance so I could get an early start. 

     Put the tomato sauce in a large crock-pot and turned on low.  Sear the country ribs in a cast iron skillet.  Then place them into the sauce.  Cover and let simmer for about six to eight hours.  Remove the meat from the sauce and shred.  Serve meat on Italian bread topped with sauce.  Cheese can be added as well.  You could easily used leftover pulled pork or chopped sausage to the sauce and be done in about 30 minutes.

italian-pulled-pork.jpg 

Phil’s 20 Minute Pasta Sauce

2 35 oz Cans Whole Tomatoes(prefer imported)
1 can tomato paste
7-10 cloves garlic chopped fine to make 3-4 tablespoons.(more/less to taste)
Medium Onion diced.
Olive oil
Heavy Tablespoon Dried Oregano
2 cups fresh basil, Either chopped into ribbon or torn into small pieces. chops to about 3/4 cup.
3/4 tablespoon dried parsley(or fresh, a little more)
2 Dry bay leafs. Salt & Black pepper to taste.

Add olive oil to pot and saute onions until they begin to caramelize, add garlic. DO NOT BROWN. Saute on low 1-2 minutes. DO NOT BROWN.
Add juice from tomatoes and crush tomatoes by hand into pot. Add all herbs and stir. . Medium heat until sauce starts a low simmer. DO NOT LET IT BOIL. I add a few shakes black pepper here and add 1 can of tomato paste and continue to stir until paste is mixed in well. DO NOT BOIL! Allow to simmer ON LOW uncovered for about 10-15 minutes.. Oh yeah.. DO NOT BOIL!.

If you want a thicker sauce, add another paste, or use a combination of crushed and whole tomatoes.
Thyme gives it a slightly sweater/aromatic flavor.. goes well if your using it for chicken parm… and especially if your making cacciatore.

pasta-sauce.jpg

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