Pork Cacciatore
Indulge in the rich, rustic flavors of Pork Cacciatore, a hearty Italian-inspired dish that's the perfect marriage of juicy, slow-simmered pork shoulder and a vibrant tomato-based sauce. This comforting meal features tender chunks of pork nestled in a medley of sautéed onions, garlic, and colorful bell peppers, all infused with the aromatic notes of rosemary, thyme, and a splash of dry white wine. Finished with tangy capers for a burst of brightness, this savory one-pot wonder is ideal for a family dinner or a cozy gathering. Serve it over pasta, creamy polenta, or with a side of crusty bread to soak up every drop of the luscious sauce. With its easy-to-follow steps and irresistible flavors, Pork Cacciatore is destined to become a weeknight favorite.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder
- 1 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Olive oil
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 1 large Red bell pepper, sliced
- 1 large Green bell pepper, sliced
- 28 oz Crushed tomatoes
- 1 cup Dry white wine
- 1 cup Chicken broth
- 1 tsp Fresh rosemary, chopped
- 1 tsp Fresh thyme leaves
- 1 Bay leaf
- 2 tbsp Capers, rinsed
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Season the pork shoulder with salt and pepper on all sides.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the pork shoulder on all sides until browned, approximately 3-4 minutes per side. Remove the pork and set it aside.
Add the remaining 1 tablespoon of olive oil to the pot. Lower the heat to medium and sauté the diced onion until softened, about 3 minutes.
Stir in the minced garlic and cook for 1 additional minute, until fragrant.
Add the sliced red and green bell peppers and sauté for 4-5 minutes until slightly softened.
Deglaze the pot by pouring in the dry white wine, scraping up any browned bits on the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the crushed tomatoes, chicken broth, rosemary, thyme, and bay leaf. Mix well to combine.
Return the seared pork shoulder to the pot, nestling it into the sauce.
Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the pot with a lid and let it cook for 75-90 minutes, stirring occasionally, until the pork is tender and easily pulls apart with a fork.
In the last 10 minutes of cooking, stir in the capers for a burst of tangy flavor.
Remove the pork from the pot and shred it into large chunks. Discard the bay leaf.
Return the shredded pork to the sauce and stir gently to combine.
Serve the Pork Cacciatore over pasta, polenta, or alongside crusty bread. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 9.3 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1078 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
