Directions:
- Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the pork; set aside. Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot. Return the pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2 1/2 to 3 hours. Remove the pork and, when it is cool enough to handle, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot. Serve over the pasta with the Romano sprinkled on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2511.55 Kcal (10515 kJ) | ||
| Calories from fat | 601.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.79g | 103% | |
|---|---|---|---|
| Cholesterol | 748.44mg | 249% | |
| Sodium | 6114.11mg | 255% | |
| Potassium | 7598.24mg | 162% | |
| Total Carbs | 170.17g | 57% | |
| Sugars | 45.83g | 183% | |
| Dietary Fiber | 23.76g | 95% | |
| Protein | 285.4g | 571% | |
| Vitamin C | 103.7mg | 173% | |
| Iron | 21.8mg | 121% | |
| Calcium | 462.7mg | 46% | |
| Amount Per 100 g | |||
| Calories | 90.26 Kcal (378 kJ) | ||
| Calories from fat | 21.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 103% | |
|---|---|---|---|
| Cholesterol | 26.9mg | 249% | |
| Sodium | 219.73mg | 255% | |
| Potassium | 273.06mg | 162% | |
| Total Carbs | 6.12g | 57% | |
| Sugars | 1.65g | 183% | |
| Dietary Fiber | 0.85g | 95% | |
| Protein | 10.26g | 571% | |
| Vitamin C | 3.7mg | 173% | |
| Iron | 0.8mg | 121% | |
| Calcium | 16.6mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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