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5.0 from 105 votes

Tender Stovetop Pork Ragu

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!

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

Ingredients

  • 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 prigs fresh thyme plus extra for garnish
  • 2 prigs fresh Rosemary plus extra for garnish
  • 2 bay leaves
  • Optional Garnishes: freshly chopped parsley or other fresh herbs

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 385

% Daily Value*

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%

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