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slow cooked pork ragu in a white bowl with pasta and garlic bread

Slow Cooked Pork Ragu Recipe

Juicy, fall-apart, slow-cooked pork, coated in hearty flavours of tomato, garlic and herbs.
Course Dinner
Cuisine Italian
Keyword Any Time Of the year, crockpot, Family Meal, slow cooker dinners
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 6 servings
Author Nicky Corbishley

Ingredients

  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 1 kg (2.2lbs) pork shoulder steaks chopped into large chunks
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 large onion peeled and finely chopped
  • 1 red bell pepper deseeded and chopped
  • 3 cloves garlic peeled and minced
  • 60 ml (4tbsp) red wine
  • 3 tbsp tomato puree/paste usually gluten free, but check if required
  • 2 tbsp sugar
  • 2 x 400g (14oz) tins finely chopped tomatoes
  • 2 bay leaves
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 tbsp worcestershire sauce
  • 120 ml (½ cup) chicken stock
  • salt and pepper to taste

To Serve:

Instructions

  • Heat the butter and oil in a large pan (or in your slow cooker bowl if it has a searing function) until the butter melts.
  • Sprinkle the pork with the salt and pepper and then place in the pan. Seal the meat on all sides (should take 7-10 mins).
  • Turn the heat down and add the onion. Cook for 3-4 minutes - stirring a couple of times - until the onion starts to soften.
  • Add in the red pepper and garlic, stir and cook for a further 2 minutes.
  • Add in the red wine and let it bubble down for a couple of minutes.
  • Add in the tomato puree, sugar, bay leaves, oregano, thyme, tinned tomatoes, Worcestershire sauce and stock. Stir, and then bring everything to a gentle simmer.
  • If you've been cooking it in the pan until this stage, now is the time to pour everything into the slow cooker.
  • Cook on high for 4-5 hours or low for 7-8 hours.
  • After this time, discard the bay leaves and shred the meat with two forks or a potato masher. It should be very tender. Test for seasoning and add in more salt and pepper if needed.
  • Serve the pork on top of cooked pasta with a sprinkling of parmesan cheese and chopped parsley.

Notes

Can I make it ahead?
Yes, we think it tastes even better when made ahead and reheated - as it allows the flavours to develop even further. Once cooked, cool quickly, cover and refrigerate for up to two days. Reheat in a pan or the microwave until piping hot throughout.
Can I freeze it?
Yes. Once cooked, cool, then split into portions if necessary, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan or the microwave until piping hot throughout.
Nutritional Information is per serving of Pork ragu, WITHOUT pasta or parmesan.

Nutritional Information

Calories: 276kcal | Carbohydrates: 19g | Protein: 23g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 544mg | Potassium: 871mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1007IU | Vitamin C: 41mg | Calcium: 66mg | Iron: 3mg
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