This Crock Pot Pork Ragu is hands down one of my new favorite meals and I’m not usually a big red sauce fan. It had a rich, delicious flavor and it is really simple to throw together on a weeknight or even for a casual dinner party.
Add a green salad with pear and blue cheese along with some crusty Ciabatta (for sopping up the sauce of course) to complete the meal. It’s a wonderfully warm and hearty dish for fall that your family and friends will really love.
- 2 1/2 pounds pork shoulder, cubed (I used a pork loin and did not cube it)
- 1 large onion, chopped (I grated mine so that it was very fine)
- 4 cloves garlic, minced
- 2 Tbsp. olive oil
- salt and pepper
- 1/2 cup dry red wine
- 1 can (14.5 ounces) crushed tomatoes
- 3/4 cup chicken stock
- 2 bay leaves
- 1 package Farfalle (or Pappardelle or Rigatoni)
- Grated parmesan cheese
- 2 Tbsp. chopped fresh Italian parsley
- Heat the oil in a large heavy skillet over medium heat. Season the pork with salt and pepper. Brown the pork on all sides, about 3-4 minutes per side. Remove pork from skillet and transfer to slow cooker. Add onions, garlics, wine, crushed tomatoes, chicken stock and bay leaves into the slow cooker. Cook on low for 8 hours, or on high for 4-5 hours, until the pork is fork tender and the juice thickens.
- Remove the pork from the crock pot, shred with 2 forks to make smaller pieces. Remove bay leaves and return shredded pork into the crock pot. Season with additional salt and pepper if necessary. Simmer/warm for additional 30 minutes.
- Meanwhile, cook pasta in a boiling salt water until soft, per package directions. Drain pasta, toss with pork ragu, serve immediately with grated parmesan and chopped parsley.