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Slow Cooker Pork Ragu

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!

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 6
Calories: 345 kcal
Course: Main Course
Cuisine: Italian

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 puree 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

    Cup of Yum
  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.
  2. 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.
  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.
  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).
  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.
  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.
  7. 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.
  8. 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.
  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.

Notes

  • STORING SLOW COOKER PORK RAGU
  • 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 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.

Nutrition Information

Calories 345kcal (17%) Carbohydrates 14g (5%) Protein 31g (62%) Fat 16g (25%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 104mg (35%) Sodium 1188mg (50%) Potassium 928mg (27%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 5516IU (110%) Vitamin C 18mg (20%) Calcium 87mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 345

% Daily Value*

Calories 345kcal 17%
Carbohydrates 14g 5%
Protein 31g 62%
Fat 16g 25%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Cholesterol 104mg 35%
Sodium 1188mg 50%
Potassium 928mg 20%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 5516IU 110%
Vitamin C 18mg 20%
Calcium 87mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.