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Chunky Pork Shoulder Ragu

Updated February 23, 2016
(1 Votes)

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Cookbook

The Italian Slow Cooker

Published by Houghton Mifflin Harcourt

This image courtesy of HoughtonMifflinHarcourt.Cookstr.com

The pork shoulder roast practically melts into this flavorful sauce. A hearty pasta like rigatoni is the perfect choice, and the ragu is also good on polenta.

Cooking Methodslow cooking

CostModerate

Moderate

Total Timehalf-day

OccasionFamily Get-together

Dietary Considerationegg-free, gluten-free, lactose-free, low carb, peanut free, soy free

Equipmentcrock pot

Mealdinner

Taste and Texturemeaty, rich, savory

Type of Dishpasta sauce, sauces

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds boneless pork shoulder roast, rolled and tied
  • Salt and freshly ground pepper
  • 1 medium onion, chopped
  • 1/2 teaspoon fennel seeds
  • 4 large garlic cloves, finely chopped
  • 1 tablespoon finely chopped fresh sage
  • 1 teaspoon finely chopped fresh rosemary
  • 1 28-ounce can tomato puree
  • 1 28-ounce can Italian peeled tomatoes, drained and chopped
  • Salt
  • Pinch of crushed red pepper
  • 1/2 cup chopped fresh basil

Instructions

In a large skillet, heat the oil over medium heat. Sprinkle the meat with salt and pepper and brown it on all sides. Remove the meat to a large slow cooker.

Add the onion and fennel seeds to the skillet and cook until the onion is tender and golden, about 10 minutes. Stir in the garlic, sage, and rosemary. Add the tomato puree, tomatoes, and a pinch of salt and stir well. Pour the sauce into the slow cooker. Add the crushed red pepper. Cover and cook on low for 5 to 6 hours, or until the pork is very tender.

Remove the meat to a cutting board but leave the sauce in the slow cooker with the heat on. With two forks, tear the pork into bite-size pieces. Return the pork to the cooker to reheat. Stir in the basil.

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This is fabulous! So simple to put it together, dump it in the slow cooker, and just forget it. The second time we made this, my husband ever-so-slightly smoked a pork shoulder instead of browning the meat in a skillet for a little twist on the original. Either way, the sauce is fantastic, and we've added the recipe to our "must-do" list for cold weather.

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