Ingredients
3 1/2 lb. skinless, boneless pork shoulder, excess fat trimmed and discarded, pork cut into 2" pieces
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
6 cloves garlic, peeled
2 oil-packed anchovy fillets
1/4 c. tomato paste
1 (28-oz.) can whole peeled tomatoes
1/3 c. pitted Castelvetrano and/or kalamata olives, halved
1/4 c. packed fresh basil leaves, roughly chopped, plus more for serving
2 tbsp. red wine vinegar
1 tbsp. capers, drained
1/2 tsp. crushed red pepper flakes
1/2 tsp. granulated sugar
Cooked polenta and shaved Parmesan, for serving
Preparation
Step 1Season pork with 1/2 teaspoon salt and 1/4 teaspoon black pepper.Step 2In an Instant Pot, heat oil on Sauté 2 minutes. Add garlic and cook, stirring frequently, until light golden, about 2 minutes. Stir in anchovies and tomato paste and cook, stirring, until tomato paste slightly darkens and anchovies are broken up into small bits, about 2 minutes more.Step 3Add tomatoes and any juices, breaking up tomatoes with a wooden spoon. Add olives, basil, vinegar, capers, red pepper flakes, and sugar.Step 4Close and lock lid. Cook on high pressure 30 minutes, or until pork is very tender.Step 5Manually release pressure. Using tongs, transfer pork to a large bowl. Using 2 forks, shred pork. Return pork to pot with sauce and set to Sauté. Bring to a simmer and cook, stirring occasionally, until sauce thickens, 8 to 10 minutes more.Step 6Serve pork over polenta. Top with Parmesan and basil.
For this dish, we were inspired by classic Italian puttanesca, a tomato-based dish with anchovies, capers, and olives that’s traditionally served over pasta. Pork makes it extra hearty, so we served it over creamy polenta, but feel free to sub in pasta, rice, or whatever else you can dream up. Did you make this recipe? Let us know how it went in the comments!
