Italian Pulled Pork Ragu (Instant Pot, Slow Cooker, Stove)

Name: Italian Pulled Pork Ragu (Instant Pot, Slow Cooker, Stove)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 10 Servings
Ingredients: 18 oz pork tenderloin; 1 teaspoon kosher salt; black pepper; 1 tsp olive oil; 5 cloves garlic; 1 28 oz can crushed tomatoes (I love Tuttorosso); 1 small jar roasted red peppers; 2 sprigs fresh thyme; 2 bay leaves; 1 tbsp chopped fresh parsley

User Reviews

4.5

105 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
10 Servings
Calories
93 kcal
Course
Dinner
Cuisine
Italian

Italian Pulled Pork Ragu (Instant Pot, Slow Cooker, Stove)

Iris Warren

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Pulled pork is not just for sandwiches, it's wonderful in this hearty sauce which is perfect over pasta, spaghetti squash or spiralized noodles.

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Ingredients

Servings

18 oz pork tenderloin
1 teaspoon kosher salt
black pepper (to taste)
1 tsp olive oil
5 cloves garlic (smashed with the side of a knife)
1 28 oz can crushed tomatoes (I love Tuttorosso)
1 small jar roasted red peppers (drained (7 oz jar))
2 sprigs fresh thyme
2 bay leaves
1 tbsp chopped fresh parsley (divided)

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Instructions

Instant Pot: Season pork with salt and pepper. Press saute button to warm, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side. Add the remaining ingredients and garlic, reserving half of the parsley. Cook high pressure 45 minutes. Natural release, remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.
Slow Cooker: Season pork with salt and pepper. Heat a medium skillet over medium-high heat, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side then transfer to the slow cooker with the garlic and the remaining ingredients, reserving half of the parsley. Cook 8 hours low. Remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.
Stove Top: Season pork with salt and pepper. Heat a large pot or Dutch oven over medium-high heat, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side. Add the remaining ingredients to the pot including the garlic, reserving half of the parsley. Bring to a boil, cook covered on low until the pork is tender, and shreds easily, about 2 hours. Remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.

Nutrition Information

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Serving 1/2 cup sauce Calories 93kcal (5%) Carbohydrates 6.5g (2%) Protein 11g (22%) Fat 1.5g (2%) Cholesterol 33mg (11%) Sodium 347mg (14%) Sugar 3g (6%)