Looking for a new recipe to tempt your tastebuds? This Slow Cooker Pork Ragu recipe is just the thing - the ideal Sunday sauce, using slow cooking to produce fantastically fall-apart tender pork with a rich flavor that can’t be beat!
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
Notes
STORING SLOW COOKER PORK RAGULeftovers 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 containers and freeze for up to three months.Reheat the ragu in a pan or the microwave, adding a splash of water as needed if the sauce needs it.