Slow Cooker Pork Agrodolce with Creamy Ricotta Mashed Potatoes

Recipe from Cristen Clark, Food & Swine

Slow Cooker Pork Agrodolce with Creamy Ricotta Mashed Potatoes

Ingredients

  • 3½–4 pounds pork shoulder roast
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 yellow onion, sliced
  • 1 large or 2 small tart apples (Granny Smith or other), peeled, cored, and sliced ½-inch thick
  • 4 garlic cloves, minced
  • ½ cup chicken broth
  • 3 tablespoons quality balsamic vinegar
  • 3 tablespoons honey
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes (optional)
  • 2 sprigs fresh rosemary
  • 3 pounds Yukon Gold potatoes, peeled and cubed
  • 4 tablespoons butter
  • ½ cup whole milk, warmed
  • 1 cup whole-milk ricotta
  • ½ cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Chopped fresh parsley
  • Grated Parmesan cheese
  • Freshly cracked black pepper

Season the pork with salt and pepper. Heat olive oil in a large skillet over medium-high heat and brown the pork on all sides, if desired.

Place the sliced onion, apple, and garlic in the bottom of the slow cooker. Add the pork. 

In a bowl, whisk together the chicken broth, balsamic vinegar, honey, tomato paste, Dijon mustard, oregano and crushed red pepper flakes. Pour over the pork and add the rosemary sprigs, keeping them away from the sides of the slow cooker. 

Cover and cook on low for 8–10 hours, or until the pork is fork-tender and shreds easily. 

Remove and discard the rosemary. Shred the pork with two forks and stir it back into the agrodolce cooking juices. Skim off any excess fat, if desired.

About 30 minutes before serving, place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well and return the potatoes to the warm pot. 

Mash the potatoes with the butter and warm milk until mostly smooth. Fold in the ricotta and Parmesan until creamy. Season with the salt and pepper to taste. 

Spoon the creamy ricotta mashed potatoes into shallow bowls and top generously with the shredded pork and the agrodolce sauce. Garnish with chopped parsley, additional Parmesan and freshly cracked black pepper, if desired.