Tender Stovetop Pork Ragu

Name: Tender Stovetop Pork Ragu
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 serving
Ingredients: 3 pounds boneless pork shoulder; Kosher salt and freshly ground black pepper; 2 TB olive or canola oil; 1 large onion; 6 garlic cloves; 3 oz tomato paste; ½ cup red wine; 28 oz crushed tomatoes; 4 sprigs fresh thyme; 2 sprigs fresh Rosemary; 2 bay leaves; Optional Garnishes: freshly chopped parsley or other fresh herbs

User Reviews

5.0

105 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
6
Calories
385 kcal
Course
Main Course, Dinner
Cuisine
Italian

Tender Stovetop Pork Ragu

Iris Warren

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This Tender Stovetop Pork Ragu is rustic, simple, and supremely delicious. Everything is cooked in one big pot, to savory perfection. This fork-tender Pork Ragu is a surefire crowd pleaser. Bonus: it can be made a day or two ahead of time!

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Ingredients

Servings

3 pounds boneless pork shoulder cut into quarters
Kosher salt and freshly ground black pepper
2 TB olive or canola oil divided
1 large onion finely chopped
6 garlic cloves finely chopped
3 oz tomato paste
½ cup red wine full bodied
28 oz crushed tomatoes with juices
4 sprigs fresh thyme plus extra for garnish
2 sprigs fresh Rosemary plus extra for garnish
2 bay leaves
Optional Garnishes: freshly chopped parsley or other fresh herbs

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Instructions

Towel-dry the pork on all sides. Sprinkle a thin, even layer of kosher salt and freshly ground black pepper on all sides of pork and pat seasoning in.
Heat 1 TB oil in a Dutch oven or large heavy pot over medium heat. Brown pork on all sides, 10-12 min. Transfer browned pork to a dish.
Remove burned bits from pot but leave rest of pan drippings and golden bits there. Add onion and garlic to the pot with remaining 1 TB oil. Stir often over medium heat until onion is caramelizing, 5-10 min. Add tomato paste and stir until slightly darkened in color, 1 min.
Add wine and cook, scraping up any browned bits, until mixture is thickened, 1 min. Add tomatoes with juices, thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with accumulated juices.
Bring liquid to a boil and reduce to simmer. With lid slightly ajar, continue to simmer until pork is very fork-tender and sauce is thickened (thicker than a typical pasta sauce) 3-4 hours.
Shred pork or break apart into bite-size pieces. Taste and season with additional kosher salt and black pepper, as needed. Garnish with more freshly chopped herbs, as desired.

Notes

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For best results, make sure to towel-dry the pork before seasoning; this helps the salt and pepper stick better and ensures a nice, even crust when browning.
Don't skip browning the pork on all sides; this step adds a deep, savory flavor to the ragu that you can't get any other way.
Keep those flavorful pan drippings after browning the pork; they're packed with flavor and will add richness to the onions and garlic as they caramelize.
Use a full-bodied red wine for deglazing the pot; it will contribute to the robust flavor of the sauce and help pick up all those tasty browned bits.
Be patient and let the pork simmer with the lid slightly ajar; this allows the sauce to thicken and the pork to become fork-tender, creating the perfect ragu texture.
Fresh herbs like rosemary and thyme are key to this dish's rustic charm; they infuse the sauce with aromatic flavors that dried herbs just can't match.
Serve your delicious pork roast with some crusty bread, mashed potatoes, or rice.
Remember, this dish tastes even better the next day, so don't hesitate to make it ahead of time; the flavors will meld and deepen, making your pork ragu even more delicious.

Nutrition Information

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Calories 385kcal (19%) Carbohydrates 16.3g (5%) Protein 54.3g (109%) Fat 11.2g (17%) Saturated Fat 2.1g (11%) Cholesterol 165.5mg (55%) Sodium 358.2mg (15%) Fiber 3.9g (16%) Sugar 8.6g (17%)