Slow Cooker Pork Ragu
Slow Cooker Pork Ragu is a comforting and hearty dish that brings together tender pork shoulder, rich tomato sauce, and a blend of herbs simmered low and slow until everything…
Tip: save now, cook later.Slow Cooker Pork Ragu is a comforting and hearty dish that brings together tender pork shoulder, rich tomato sauce, and a blend of herbs simmered low and slow until everything melts into pure deliciousness. The sauce is thick and full of flavor, with just the right amount of garlic and onion to make every bite special.
I love making this ragu on a lazy weekend when I have time to let the slow cooker do its magic. The smell that fills the kitchen as it cooks is incredible and always gets everyone excited for dinner. One tip I have is to shred the pork really well once it’s done so every bite gets coated with that wonderful sauce.
This pork ragu is perfect served over your favorite pasta or even creamy polenta. I like to sprinkle a little Parmesan on top and add some crusty bread on the side to soak up all the sauce. It’s one of those meals that feels like a warm hug on a plate, and I’m always happy when there’s enough for leftovers the next day!
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for slow cooking because it becomes tender and juicy. If you want a leaner option, pork loin works but may be less tender.
Red Wine: Adds depth and richness. You can swap it for extra broth or grape juice if you prefer no alcohol.
Tomatoes: Crushed tomatoes create a thick sauce. Canned diced tomatoes can also be used but the sauce might be chunkier.
Vegetables: Onion, carrot, and celery give great base flavor. Feel free to add mushrooms for an earthy twist.
Herbs: Dried oregano and thyme add warmth. Fresh herbs can be used but add them at the end to keep their bright flavor.
Pasta: I love pappardelle or tagliatelle here because their wide shape holds the sauce well. Any pasta shape you like will work.
How Can I Make Sure My Pork Is Tender and Shreds Easily?
Slow cooking low and slow is the key to tender pork. Here’s how:
- Brown the pork first for better flavor and color.
- Cook on low heat for 7-8 hours. The long cooking breaks down tough fibers.
- Use a fork to test the pork—if it easily pulls apart, it’s ready.
- Shred the pork right in the slow cooker so it soaks up all the sauce.
A tip I like: avoid lifting the lid too often, or it might lengthen cooking time by releasing heat. Patience really pays off here.
Equipment You’ll Need
- Slow cooker – does all the work for you and makes the pork super tender without much effort.
- Large skillet – perfect for browning the pork and sautéing veggies for extra flavor before slow cooking.
- Sharp knife and cutting board – for chopping veggies and trimming pork cleanly and safely.
- Forks – easy tools to shred the pork once it’s cooked perfectly tender.
- Large pot – to cook pasta while your ragu finishes up in the slow cooker.
Flavor Variations & Add-Ins
- Swap pork shoulder for beef chuck roast – gives a deeper, beefy taste while still becoming tender in the slow cooker.
- Add chopped mushrooms with veggies – they soak up the sauce and add a nice earthiness.
- Stir in a bit of cream or mascarpone at the end – for a richer, creamier sauce.
- Mix in spicy Italian sausage with the pork – adds a little heat and extra seasoning.
How to Make Slow Cooker Pork Ragu
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs pork shoulder, trimmed and cut into large chunks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup beef or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
To Serve:
- Freshly chopped parsley, for garnish
- Freshly grated Parmesan cheese, for serving
- 12 oz pappardelle or tagliatelle pasta
How Much Time Will You Need?
This dish needs about 15 minutes of active prep time. Then, let the slow cooker do its magic by cooking on low for 7-8 hours until the pork is melt-in-your-mouth tender. Don’t forget to add about 10-15 minutes for cooking the pasta just before serving. A yummy meal with minimal hands-on time!
Step-by-Step Instructions:
1. Brown the Pork:
Sprinkle the pork chunks with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the pork pieces in batches and brown them on all sides, about 3-4 minutes per side. This step adds great flavor! Once browned, transfer the pork pieces into your slow cooker.
2. Cook the Veggies and Deglaze:
In the same skillet, add the chopped onion, minced garlic, diced carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the veggies soften. Pour in the red wine and scrape the pan’s bottom to loosen any tasty browned bits. Let the wine simmer and reduce by half, about 3-4 minutes.
3. Combine and Slow Cook:
Transfer the sautéed vegetables and reduced wine to the slow cooker. Add the crushed tomatoes, tomato paste, beef or chicken broth, dried oregano, dried thyme, and bay leaves. Stir everything well to combine. Cover and cook on low for 7-8 hours, until the pork is tender enough to shred easily with two forks.
4. Finish the Ragu:
Once done, remove and discard the bay leaves. Shred the pork directly in the slow cooker, mixing it thoroughly with the rich sauce so every bite is flavorful.
5. Prepare the Pasta and Serve:
While the ragu finishes, cook your pasta according to package instructions until al dente. Drain well. Serve the pork ragu spooned generously over the pasta. Top with freshly chopped parsley and lots of grated Parmesan cheese for the perfect finish.
Can I Use Frozen Pork Shoulder for This Recipe?
Yes, you can! Just make sure to fully thaw the pork shoulder in the fridge overnight before browning and cooking. This ensures even cooking and the best texture.
Can I Make This Pork Ragu Ahead of Time?
Absolutely! The ragu tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
What Can I Substitute for Red Wine?
If you prefer to skip the wine, use an equal amount of beef or chicken broth with a splash of balsamic vinegar or red wine vinegar to add acidity and depth.
How Should I Store Leftovers?
Keep any leftover ragu in an airtight container in the fridge for up to 3 days. You can also freeze portions for up to 3 months. Thaw overnight in the fridge before reheating gently.
