Sunday, May 25, 2014

Pulled Pork Stew with Tomatoes, Wine and Leeks

This dish was inspired by question on a cooking forum I browse. A question about what to do with a wild boar roast (would that I could get my hands on that! But top loin of pork will have to suffice...) that inspired me to suggest a slow cooker stew over pasta with a broth of tomatoes and white wine, complimented by some type of allium flavor (the shallots, onions, garlic and leek family). Then I thought the idea sounded so tasty I'd have to try it for myself! I used my slow cooker to make this stew, but it is possible to make it in something like a dutch oven or stockpot, simmering over a low heat for a few hours. Some suggestions as to what to serve it over: fresh made wide noodle pasta, such as pappardelle or fettuccini. If you're feeling particularly ambitious this sauce would probably be fabulous with some homemade gnocchi.

Pulled Pork and White Wine Stew with Tomato and Leek Broth

(Makes enough to serve over 1 1/2 pounds of pasta)

2.5 lbs pork top loin
12 roma tomatoes, chopped roughly
1 1/2 to 2 leeks, well cleaned, trimmed and chopped into roughly 1/2" pieces
1 1/2 Tablespoons butter
salt, to taste
pepper, to taste
(optional) 1 Tablespoon buckwheat (or similarly dark) honey

1. Combine pork loin, tomatoes, leeks, wine, butter, salt and pepper in slow cooker or stew pot. If you're using a slow cooker, set it on low for 8 hours. If you're cooking it on the stovetop, bring to a boil, then turn heat down to the laziest simmer and set your timer for 4 1/2 hours.
2. When meat is fall-apart tender, remove meat and shred with a fork. Pour some broth into the shredded meat and set aside.
3. Transfer remaining broth, tomatoes and leeks into a saucepan to reduce the liquid. Cook on medium low, stirring occasionally, until the liquid had reduced by approximately 1/2.
4. Taste and adjust for seasonings. If the tomatoes are making the sauce too tart, drizzle (a little bit at a time) up to 1 Tablespoon buckwheat or wildflower honey.(optional:) puree sauce. If you are pureeing the sauce, return the sauce to the pan and add the pulled pork (if you're not pureeing, just add the meat when the liquid has been suitably reduced); heat on low flame until the meat has just been warmed up.
5. Ladle over pasta and enjoy. Parmesan and Italian parsley sprinkled over the finished dish taste wonderful.

I hope you enjoy this recipe and I welcome your feedback!

*Cook pasta, especially fresh pasta, minutes before you intend to cover the pasta in sauce.

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