Italian Pulled Pork Ragu (Instant Pot, Slow Cooker, Stove)
User Reviews
4.5
Italian Pulled Pork Ragu (Instant Pot, Slow Cooker, Stove)
Description
This ragu begins by seasoning pork tenderloin with kosher salt and black pepper, then browning it alongside garlic in olive oil to build flavor before slow cooking. A blend of crushed tomatoes and drained roasted red peppers combines with herbs such as thyme, bay leaves, and parsley to create a fragrant, savory sauce. Cooking times differ depending on the method but all result in tender pork that can be shredded easily.
The pulled pork is shredded with forks after removing bay leaves and garnished with fresh parsley. The dish is meant to be served over pasta, allowing the sauce and meat to coat noodles for a hearty Italian-inspired meal. The cooking methods provide flexibility—from a quick pressure-cooker version to more hands-off slow cooker or a traditional stove top approach.
The balanced seasoning with garlic and mild roasted red pepper enhances the freshness of the tomatoes, while herbs contribute fragrant notes typical of Italian ragus. The pork tenderloin keeps the protein tender and moist, important for shredding. This recipe fits main meal service with pasta and can be prepared in advance or for a casual family dinner.
Ingredients
- 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 tomato 28 oz can crushed; I love Tuttorosso
- 1 roasted red pepper drained (7 oz jar, small jar
- 2 thyme sprigs, fresh
- 2 bay leaf
- 1 tbsp parsley divided, chopped, fresh
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
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 93 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
