Easy, delicious and spicy pork shoulder with San Marzano tomatoes and fresh herbs
My husband and I recently celebrated our nine year wedding anniversary. I wanted to make something delicious and new, so I bought a frozen red wattle pig pork shoulder from Rustic Road Farm in Elburn, Illinois. I love to braise with my Le Creuset. This article from The New York Times was the basis of my recipe, but I made a few small changes. I used both fire roasted tomatoes from Whole Foods and a large can of San Marzano tomatoes. In addition, handfuls of Italian Parsley and fresh basil added depth and dimension. My husband said that this may be the best thing that I have ever made. I served it on top of orrechiette and grated fresh parmesan on the top.
