Slow Cooked Pork Ragu Recipe
Juicy, fall-apart, slow-cooked pork, coated in hearty flavours of tomato, garlic and herbs.
Servings: 6 servings
Ingredients
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1 kg (2.2 lbs) 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 (4 tbsp) red wine
- 3 tbsp tomato puree (tomato paste) usually gluten-free, but check if required
- 2 tbsp sugar
- 2 bay leaves
- ½ tsp dried oregano
- ½ tsp dried thyme
- 2 x 400 g (2 x 14 oz) tins finely chopped tomatoes
- 1 tbsp worcestershire sauce
- 120 ml (1/2 cup) chicken stock
- salt and pepper to taste
To Serve:
- cooked pasta
- grated parmesan cheese
- chopped fresh parsley
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.1 tbsp butter, 1 tbsp vegetable oil
- 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).1 kg (2.2 lbs) pork shoulder steaks, 1/4 tsp salt , 1/4 tsp pepper
- Turn the heat down and add the onion. Cook for 3-4 minutes - stirring a couple of times - until the onion starts to soften.1 large onion
- Add in the red pepper and garlic, stir and cook for a further 2 minutes.1 red bell pepper, 3 cloves garlic
- Add in the red wine and let it bubble down for a couple of minutes.60 ml (4 tbsp) red wine
- 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.3 tbsp tomato puree (tomato paste), 2 tbsp sugar, 2 bay leaves, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 2 x 400 g (2 x 14 oz) tins finely chopped tomatoes, 1 tbsp worcestershire sauce, 120 ml (1/2 cup) chicken stock
- 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.salt and pepper
- Serve the pork on top of cooked pasta with a sprinkling of parmesan cheese and chopped parsley.cooked pasta, grated parmesan cheese, chopped fresh parsley
Video
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.Nutrition
Calories: 276kcal | Carbohydrates: 19g | Protein: 23g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 544mg | Fiber: 3g | Sugar: 12g
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