INGREDIENTS
3
to 3 ½ pounds boneless, skinless pork shoulder
Kosher salt
1 tbsp
olive oil, plus more as needed
8
large garlic cloves, roughly chopped
4
anchovy fillets, finely chopped, or 1 tablespoon anchovy paste
2 6 ounce cans
tomato paste
1/3 cup
pitted kalamata olives
1/4 cup
drained capers
1 tbsp
red wine vinegar
2 tsp
red-pepper flakes, plus more to taste
1 tsp
dried oregano
Freshly ground black pepper
1 14.5 ounce can
whole or crushed tomatoes
2 tbsp
fresh lemon juice (about 1/2 lemon)
1 cup
chopped flat-leaf parsley, lightly packed
Grated Parmigiano-Reggiano, for serving