Pressure Cooker Pork Puttanesca Ragù

cooking.nytimes.com

Suspicious Duck

Be bold, take whisks.

3 to 3½ pounds boneless, skinless pork shoulder

Kosher salt and black pepper

2 tablespoons olive oil

8 large garlic cloves, roughly chopped

4 anchovy fillets, finely chopped, or 1 tablespoon anchovy paste

2 (6-ounce) cans tomato paste

⅓ cup pitted kalamata olives

¼ cup drained capers

1 tablespoon red wine vinegar

2 teaspoons red-pepper flakes, plus more to taste

1 teaspoon dried oregano

1 cup dry red wine

1 (15-ounce) can whole or crushed tomatoes, with their juices

2 tablespoons fresh lemon juice (from about ½ lemon)

1 cup lightly packed chopped flat-leaf parsley

Grated Parmesan, for serving

Directions at cooking.nytimes.com

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