Looking for a new recipe to tempt your tastebuds? This easy Slow Cooker Pork Ragu uses pork shoulder to produce fall-apart tender meat in a rich sauce with a flavor that can’t be beat.
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One of our favorite things in the Supergolden Bakes household is finding the perfect way to cook an easy meal that will still be delicious the next day and the day after that.
This slow cooker pork ragu is all of the above, the ultimate total comfort food and perfect meal for the entire family. Plus using the slow cooker frees you up to actually spend some time with your family. Not to mention it is the most economical way to cook – really, you can’t go wrong here.
SLOW-COOKED PORK RAGU INGREDIENTS
THE PORK: For amazing ragu sauce it’s important to choose the right cut of meat. When it comes to pork recipes, this can mean the difference between soft and tender meat or a tough chewy mess!
You need boneless pork shoulder for the best results. This is usually cut from the lower part of the shoulder, but you may also want to opt for the Boston butt, also known as the pork butt, which comes from the upper part of the pig’s shoulder.
In both cases, there’s nice marbling which produced the most tender results. I also like to add some finely crumbled chorizo sausage (a bit of a Spanish-Italian mishmash here, but go with it) for extra flavor.
AND THE REST: You will also need the trifecta of onions, carrots and celery, minced garlic, crushed tomatoes, tomato paste, wine and some bouillon powder (or a humble stock cube).
RECIPE TIPS & FAQS
How is pork shoulder ragu different from traditional beef ragu?
The main difference is texture, though the different meats also create quite different flavor as well. Unlike beef ragu, pork ragu doesn’t use ground pork mince, but instead relies on shredded pork, which gives it a rich yet light taste.
Does it matter what pasta you use? The first time people make this slow-cooked sauce, they usually serve over their fave pasta, but the shape can play a big role in your enjoyment of this dish.
Spaghetti is fine, but something like papardelle pasta might allow more of the sauce to make it from plate to your mouth, and that’s where the flavor is. There are plenty of alternatives to your basic pasta choices, don’t be afraid to test them out!
HOW TO MAKE SLOW COOKER PORK RAGU
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Remove the fat layer from the pork shoulder and cut the meat into chunky pieces. Season the pork with salt, pepper, garlic powder and herbs.
STEP 2 Heat a little oil in a large skillet or pan on your stove top for a couple of minutes. Add the pork, in batches if necessary, and sear it on all sides until goldens.
NOTE: Alternatively you can do this in your slow cooker if it has a searing function (one of the many reasons I love my GreenPan slow cooker!). Transfer the pork to the slow cooker.
STEP 3 Add the chorizo to the hot pan and stir over high heat for a few minutes, until it starts to crisp up and release its oil. Use a slotted spoon to transfer the chorizo to the slow cooker.
STEP 4 Pour a splash of wine or broth to the hot skillet, stand back as it will sizzle, and use a wooden spoon to scrape any browned bits stuck to the bottom of the pan loose. This little bits add so much flavor to this dish (and any slow-cooked meal).
STEP 5 Transfer any liquid from the pan to your slow cooker and add all the remaining ingredients. Set your crock pot to cook on the low setting for 8-10 hours or the high setting for 5-6 hours.
STEP 6 Pierce the pork with a fork to check whether it is cooked through – it should be so tender it is practically falling apart. Use a slotted spoon to transfer the pork to a cutting board and use two forks to shred it thoroughly. Discard the bay leaves.
STEP 7 Stir the pork back into the sauce. Have a taste and adjust the seasoning, as needed. I always add more freshly ground pepper and a handful of fresh herbs such as thyme.
STEP 8 Add your favorite pasta to a large pot of boiling water (and be sure to include a generous amount of salt). Drain the pasta and toss it with the sauce before serving.
STEP 9 Top each plate of pasta with freshly grated Parmesan cheese, and add some garlic balls or a nice crusty bread on the side to serve.
STORING AND FREEZING
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days once they have cooled down. You can also portion the ragu into freezer bags or suitable containers and freeze for up to three months.
Reheat the sauce in a pan or the microwave, adding a splash of water as needed if the sauce needs it.
HERE ARE SOME MORE SLOW COOKER RECIPES TO TRY
Next time you’re looking for some new slow cooker recipes to spice things up in your kitchen, why not try:
Slow Cooker Pork Ragu
Equipment & Tools
Ingredients
- 3 lb (1,36 kg) boneless pork shoulder , or pork butt
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 1 tsp garlic granules
- 1 tsp mixed herbs or dried thyme
- 2 tbsp olive oil , more if needed
- 3 ½ oz (100g) cooking chorizo , blitzed to crumbs in a mini chopper
- ¼ cup (60ml) red or white wine , for the pan
- ⅓ cup (80ml) red or white wine
- 2 tsp vegetable or chicken bouillon (or crushed stock cubes)
- 1 can crushed tomatoes (14 oz / 400g)
- 2 tbsp tomato purée or paste
- 1 onion , finely diced
- 3 carrots , finely diced
- 3 celery stalks , finely diced
- 3 garlic cloves , minced
- 2 bay leaves
To serve
- 1 tbsp fresh thyme leaves , to garnish
- grated Parmesan cheese , to serve
- parpadelle or tagliatelle or your choice of pasta
Instructions
- Remove the fat layer from the pork shoulder and cut the meat into chunky pieces. Season the pork with salt, pepper, garlic powder and herbs.3 lb (1,36 kg) boneless pork shoulder, 1 tsp sea salt, 1/2 tsp ground pepper, 1 tsp garlic granules, 1 tsp mixed herbs or dried thyme
- Heat a little oil in a large skillet or pan on your stove top over medium heat for a couple of minutes. Place the pork in the hot oil and sear it on all sides until golden brown. Alternatively you can do this in your slow cooker if it has a searing function (one of the many reasons I love my GreenPan slow cooker!). Transfer the pork to the slow cooker.2 tbsp olive oil
- Add the chorizo to the hot pan and stir over high heat for a few minutes, until it starts to crisp up and release its oil. Use a slotted spoon to transfer the chorizo to the slow cooker.3 ½ oz (100g) cooking chorizo
- Pour a splash of wine or broth to the hot skillet, stand back as it will sizzle, and use a wooden spoon to scrape any browned bits stuck to the bottom of the pan loose. This little bits add so much flavor to this dish (and any slow-cooked meal).¼ cup (60ml) red or white wine
- Transfer any liquid from the pan to your slow cooker and add all the remaining ingredients. Set your crock pot to cook on the low setting for 8-10 hours or the high setting for 5-6 hours.⅓ cup (80ml) red or white wine, 2 tsp vegetable or chicken bouillon, 1 can crushed tomatoes, 2 tbsp tomato purée, 1 onion, 3 carrots, 3 celery stalks, 3 garlic cloves, 2 bay leaves
- Pierce the pork with a fork to check whether it is cooked through – it should be so tender it is practically falling apart. Use a slotted spoon to transfer the pork to a cutting board and use two forks to shred it thoroughly. Discard the bay leaves.
- Stir the pork back into the sauce. Have a taste and adjust the seasoning, if needed. I always add more freshly ground pepper and a handful of fresh herbs such as thyme.1 tbsp fresh thyme leaves
- Add some of your favorite pasta to a large pot of boiling water (and be sure to include a generous amount of salt). Drain the pasta and toss it with the ragu sauce before serving.
- Top each plate of pasta with freshly grated Parmesan cheese, and add some garlic balls or a nice crusty bread on the side to serve.grated Parmesan cheese, parpadelle or tagliatelle
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