Italian Pork Stew from the grill

[Ask-A-Butcher]

Italian Pork Stew from the grill

Great for a crowd, a buffet, a cold winter night, whatever. Use your imagination, left over smoked or grilled meats work great as a substitution; lamb shanks? brisket? chicken?...sky is the limit and the smoky flavor imparted by the Primo makes it even better.

Italian Pork Stew on the Grill

INGREDIENTS:
2 (+ is good) pounds cubed pork (butt or picnic will work)
6 ounces pitted mildly tart black olives
1 3/4 pounds canned tomatoes ( I used 28 oz DM diced w/ garlic & onion)
The leaves of a sprig of fresh rosemary, stripped from the sprig and minced
2 cloves garlic, minced (why would anyone stop at two? I used six)
3/4 cup red wine
3/4 cup dry Marsala
3 tablespoons olive oil
Salt and pepper to taste*

PREPARATION:
Sauté the garlic and the rosemary in the olive oil, and once the garlic has turned blond-brown add the pork. Brown everything, then stir in the Marsala and the wine and cook over a lively flame until they have evaporated. At this point stir in the tomatoes, a cup of hot water (I used chicken broth), and the olives, and season to taste with salt and pepper. Lower the flame to a simmer and cook for an hour and a half**, by which time the sauce should be fairly thick.

*Add hot sauce at the table for chili heads

**I did the prep on the stove in a large sauce pan. When it got to the simmer stage, I transferred it to my cast iron Dutch oven and put on my Primo grill at 250°, sitting on a couple of fire bricks (indirect), for two hours, stirring every 20-30 minutes until thick.

Serve with a tossed salad, nice Italian bread, and a light, zesty red wine or beer/s. This would also be great served in bread bowls.

This was absolutely the best stew/soup I've ever done on the grill, by far.

One more note:some people get squeamish over the black olives. Get over it!! They stay chewable and take on the flavor of the stew.