Save the cooking juices from yesterday’s roast pork to use in this pasta sauce. It’s a lot easier to skim the fat off when they’ve been refrigerated overnight.
Sun Oven Pulled Pork Pasta Sauce
1 cup shredded Sun Oven roasted pork, roughly chopped
1 tablespoon fat skimmed off the cooking juices of the pork
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup dry red wine (optional)
1 carton (26-ounce) strained tomatoes (such as Pomi)
Set Sun Oven out to preheat.
In a large pot or Dutch oven, melt the pork fat and olive oil over medium heat. Add the onions and cook, stirring often, until softened.
Stir in the garlic then the red pepper flakes. Add the shredded pork, stir to coat.
Turn the heat up to medium high and add the wine if using. Let most of the wine evaporate than and the strained tomatoes. Season with salt.
Cover the pot with a dark tea towel and the lid set slightly ajar. Transfer to the Sun Oven and cook until the flavors have blended, 1 to 1 1/2 hours.
Serve over pasta with freshly grated Parmesan cheese.