The Big Hurt Recipe
Braised pork, Italian sausage, mortadella, sopressata, coppa, pepperoni, caramelized onions, red sauce, mozzarella, Pecorino-Romano & garlic with Calabrian chiles.
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Ingredients
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Meats
Vegetables & Aromatics
Sauce & Cheese
Method
Preparation
- 1
Prepare the Meat
Cut the pork shoulder into large chunks and season with salt and pepper.
- 2
Chop the Vegetables
Thinly slice the onions and mince the garlic cloves.
- 3
Prepare the Sausages
Remove the casing from the Italian sausage and cut the mortadella, sopressata, coppa, and pepperoni into bite-sized pieces.
Cooking
- 4
Sear the Pork
In a large Dutch oven, heat some oil over medium-high heat. Sear the pork chunks on all sides until browned. Remove from the pot and set aside.
- 5
Cook the Sausage
In the same pot, add the Italian sausage and cook until browned. Add the mortadella, sopressata, coppa, and pepperoni, cooking for an additional 5 minutes.
- 6
- 7
Add Garlic and Chiles
Stir in the minced garlic and Calabrian chiles, cooking for an additional 2-3 minutes until fragrant.
- 8
Combine Ingredients
Return the seared pork to the pot, along with the red sauce. Stir well to combine.
- 9
Braise the Meat
Cover the pot and reduce the heat to low. Let it braise for about 2 hours, or until the pork is tender.
- 10
Add Cheese
Once the pork is tender, sprinkle the mozzarella and Pecorino-Romano cheese over the top, then cover and let it melt for about 10 minutes.
Serving
- 11
Serve the Dish
Serve the braised pork and sausage mixture hot, garnished with additional Pecorino-Romano cheese if desired.
