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.
Servings 6 People
- 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
- 3 Tablespoons Salt
- 1 Tablespoon Black Pepper
- 2 Tablespoon Granulated Garlic
- 2 Tablespoon Granulated Onion
- 1 Tablespoon Oregano
- 1 Teaspoon Basil
- 1 Teaspoon Sugar
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.
- 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.
Calories: 265kcal | Carbohydrates: 21g | Protein: 35g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 4648mg | Potassium: 1080mg | Fiber: 5g | Sugar: 9g | Vitamin A: 329IU | Vitamin C: 17mg | Calcium: 107mg | Iron: 4mg