Pork All’Arrabbiata

The other day I read an email from New York Times Cooking, What to Cook this Weekend, by Sam Sifton, that I only occasionally read. I say occasionally, because I dislike the format of the highly-packed food and cooking info in the emails. But a photo caught my eye so I read on.

I’m probably in the minority, but I think Sam Sifton must be an arrogant man. Or maybe he’s just too smart for me, but I would bet he’s someone who likes the sound of his own voice.

According to Wikipedia, “Sam Sifton is the food editor of The New York Times, the founding editor of NYT Cooking and a columnist for The New York Times Magazine. He has also served as the national editor, the restaurant critic and the culture editor.”

Okay, so he does know a few things. But he still seems show-off to me.

Mr. Sifton has a cookbook out, called “See You on Sunday.” It’s about Sunday meals, and has high reviews. Some reviewers suggest that the book is for novice cooks, and I’d have to agree. In the chicken section, are Tuscan chicken, chicken Milanese, beer can chicken, chicken paprika, chicken Provenà§al, chicken Shawarma… there’s just nothing new or exceptional.

The recipe in the email that caught my attention in the NYT Cooking email, from 2-21-2020, was braised pork All’Arrabbiata, by Ali Slagle. According to the recipe’s information, “this spicy pork shoulder’s long-simmered flavor is one you’ll crave all season long.”

It’s basically pulled pork, but instead of barbecue sauce, it’s cooked in a spicy red sauce. I served it as sandwiches. Delicious.

I substituted prepared Arrabiatta sauce for the fire-roasted tomatoes listed, but a good marinara like my Marinara would work just as well.

I also didn’t use wine. See printable recipe below for original recipe.

Braised Pork All’Arrabbiata
slightly adapted

3 pounds boneless pork shoulder, trimmed of more than 1/4″ fat
Kosher salt and black pepper
2 tablespoons extra-virgin oil
10 garlic cloves, peeled and smashed
1 1/2 teaspoons cayenne chile pepper flakes
42 ounces Arrabiatta or marinara sauce

Heat the oven to 350 degrees. Season the pork all over with 2 teaspoons salt and 1 teaspoon pepper.

In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 – 10 minutes.

Reduce the heat to medium-low. Add the garlic and cayenne flakes to the oil and stir to combine. Add the marinara sauce, season with salt and pepper as necessary, then bring to a boil over medium-high heat.

Cover, then transfer to the oven and cook until the pork falls apart when prodded with a fork, 3 hours.

Working directly in the pot, use two forks to shred the meat into long, bite-sized pieces. Stir the pork into the tomato sauce until it’s evenly distributed.

This lucious pork can be served in quite a few ways. As a sauce over pasta, served over polenta, or as sandwiches, similar to how you’d serve meatball subs.

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I added grated mozzarella and Parmesan to the sandwiches before heating.

I thought these were way more fun than meatball subs, personally.

On another day, I prepared polenta and served the pork on top. That was also wonderful!