508 GastroBrewery’s Pork Ragu

8 pounds boneless pork shoulder

Brodo or stock, amount varies

Sturdy red wine, amount varies

4 cups mirepoix

2 quarts canned tomatoes

2 bay leaves

1 half bunch cilantro, chopped

1 Tbsp red pepper flakes

1 Tbsp ground cumin

½ Tbsp ground coriander

½ Tbsp ground fennel

2 Tbsp fresh thyme leaves

2 Tbsp fresh rosemary leaves

Salt and ground pepper to taste

1. Fill bottom of a large pan with mirepoix and add meat.

2. Braise with enough liquid—half brodo (or stock) and half red wine—to cover two thirds of the meat.

3. Simmer for three hours at 280 degrees.

4. Once done, let cool, strain and reserve braising liquid, then shred and add pork to the ingredients below in a large pot to stew over medium-low heat until tomatoes are done.

5. Braising liquid should be reduced until thickened and added to the ragu.

2 cups pineapple juice

1 Tbsp ground coriander

1 qt ricotta

1 handful each of cilantro and mint, chopped

1. Reduce pineapple juice until thick, adding coriander during the reduction.

2. Chill and add ricotta. Plate ragu with topping and garnish with cilantro and mint leaves.