I have gotten it into my head that I would like to make a shredded pork ragu this weekend, to serve over pasta. I am buying a pork shoulder ("boston butt" on freshdirect). A few questions:
Should I slow roast the pork shoulder first, basically getting into pulled pork consistency and then incorporating ii into my tomato sauce? Or
Should I braise the pork shoulder in liquid (wine, crushed tomato and seasoning)?
My concern with roasting is that the flavors will take longer to marry. My concern with braising is that I won't get the desired "shredded" pork that is so wonderful served with pappardelle, and the pork will remain in one piece.
Any thoughts on roasting vs. braising if my goal is to get the pork shoulder into a shredded consistency?
Thanks in advance
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