Slow Cooker Pork Ragu

If you need an easy, affordable dinner that will be sure to please a crowd, look no further than this Pork Ragu in the Slow Cooker. Tender shredded pork shoulder sits in a rich tomato sauce that is perfect over pasta or a plate of creamy polenta for the perfect Italian comfort dinner. It takes 6 hours in the crock pot, but only 15 minutes to throw together.

Course Dinner

Cuisine Italian

Prep Time 15

Cook Time 6

Servings People

Calories 265kcal

Author Diana Reis

Ingredients

2 lbs Boneless Pork Shoulder pork butt or picnic roast
23oz Can Crushed Tomato
1 Chicken Bouillon Cube + 1 Cup Water ( Water added when cooking or 1 Cup Chicken Broth)
1 Yellow Onion Diced
6 Cloves Garlic Minced
1 Tablespoon Salt
1 Tablespoon Black Pepper
2 Tablespoon Granulated Garlic
2 Tablespoon Granulated Onion
1 Tablespoon Oregano
1 Teaspoon Basil
1 Teaspoon Sugar
2 Tablespoons Parsley, dried

Instructions

Place pork roast, diced onions, minced garlic, canned tomatoes, bouillon cube, spices, sugar, and water into the slow cooker.
Set the slow cooker for 6 hours. Then put the lid on and leave it along until the timer goes off.
Once the slow cooker has turned off, use tongs and a fork to pull the pork apart.
Then stir the pulled pork into the tomato sauce.
Serve over thick pasta or polenta.

Notes

You can place all of the ingredients for this Slow Cooker Pork Ragu in a food storage bag and freeze to use later. I recommend leaving the extra water out of the freezer bag and adding to the recipe the day you cook it.
Close and press out air. Place inside an additional freezer bag to prevent leaks. Freeze for up to 3 months.
Defrost before cooking by placing the bag in the fridge the night before.
Add Defrosted contents plus 1 cup of water to the slow cooker and cook for 6 hours. At the end of the 6 hours, use a fork to shred pork roast into the sauce. Simmer with the lid off for 10 minutes.
You can also freeze leftover sauce for later use. If you don’t have a big family, this recipe will easily be more than one meal’s worth of Ragu.
Serve this beautiful braised pork over pasta using the juices like a sauce. I would recommend a heavier, thicker pasta like bucatini, rigatoni, or pappardelle. A broader noodle will carry the meat and sauce nicely.

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