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Total comfort food — with just 10 minutes of prep! Prepare this pork ragu recipe in the slow cooker or on the stovetop for an Italian-inspired, easy dinner that your family will adore! Serve the hearty meat sauce over pappardelle (or other pasta), and pair it with a simple green salad and garlic bread for a cozy supper any night of the week.

Overhead image of pappardelle pasta with pork ragu on a dinner table
Table of Contents
  1. What does Ragù mean in cooking?
  2. Ingredients
  3. How to Make Pork Ragu
  4. How to Thicken Pork Ragu
  5. Serving Suggestions
  6. Storage
  7. Recipe Variations
  8. Tips for the Best Pork Ragu Recipe
  9. Pork Ragu Recipe

There’s something so cozy about a big pot of sauce simmering in your kitchen. The smell of garlic and onion wafts through the house as you anticipate time with your family around the table. There’s no last-minute stress or effort! You can leave the pork ragu in your Crock Pot all day while you work, and come home to an amazing, restaurant-quality meal!

Best of all, this dish takes advantage of inexpensive ingredients (such as pork shoulder), yet transforms them into something truly special. The recipe yields a very large batch of sauce, so you can freeze any leftovers and enjoy them with a later meal.

Process shot showing how to make pork ragu

What does Ragù mean in cooking?

An Italian ragù recipe is typically defined as a hearty, rich, slow-cooked sauce for pasta consisting primarily of meat. It often includes meat, tomatoes, and finely chopped carrots, celery, and onion (source). Bolognese, for example, is a type of ragu.

What is Ragù meat?

Ragù is a sauce made from tomatoes and ground or chopped meat — typically ground beef, ground pork, shredded beef, shredded pork, sausage, lamb, or a combination. For a shredded pork ragu, you’ll need boneless pork shoulder (also called “pork butt” or a “Boston butt”).

Pork shoulder comes from high on the hog, above the shoulder blade. It has a lot of juicy, marbled fat, which lends itself well to juicy, slow-cooked meat. The tough connective tissue breaks down over the long cooking process, resulting in shredded pork that’s fall apart tender by the end!

Adding onions and other vegetables to a crock pot

Ingredients

This is just a quick overview of the ingredients that you’ll need for a slow cooked pork ragu. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Pork shoulder: also called “pork butt” or “Boston butt,” this affordable cut has a lot of juicy, marbled fat, which lends itself well to juicy, slow-cooked meat. If you don’t want to purchase a whole pork shoulder (which is likely more meat than you need for this recipe), look for “pork shoulder steaks,” which are sold in smaller quantities.
  • Kosher salt: to enhance the other flavors in the dish.
  • Onions, garlic, celery, and carrot: fresh vegetables add hearty texture and savory flavor to the sauce.
  • Tomato paste: for rich tomato flavor that also thickens the sauce.
  • Red wine: such as Cabernet Sauvignon, Pinot Noir, Burgundy, or Cotes du Rhone. Lends deep, rich flavor to the ragu.
  • Parmesan cheese: I prefer freshly grated Parmesan cheese when possible, but the canned pre-grated version will also work.
  • Crushed tomatoes: the base of the ragu.
Adding pork shoulder to a slow cooker

How to Make Pork Ragu

My mom originally gave me this recipe, which she created with beef for the stovetop. While simmering the meat and vegetables in a Dutch oven results in a beautiful sauce, I don’t always have that kind of time!

As a result, I’ve tested Mom’s recipe numerous times in my own home to create a slow cooker pork version that’s just as good! By using a lot less liquid in the Crock Pot, you can still accomplish a thick, rich, flavorful braised pork ragu — that’s not watered down by the slow cooker.

I’m showing the Crock Pot method here, but I’ve included both the stovetop and the Crock Pot directions in the printable recipe box at the bottom of the post. Use whichever method best suits your schedule!

  1. Whisk together the tomato paste and red wine; place in a slow cooker.
  2. Add the vegetables, Parmesan cheese, and crushed tomatoes.
  3. Dice the pork shoulder into large chunks, season with salt, and add the meat to the Crock Pot.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  5. Shred the meat with two forks, stir it into the sauce, and serve over pasta!
Dinner table with wine, salad, bread, and pasta with pork ragu

How to Thicken Pork Ragu

If you find that your sauce looks too thin — even after you have added back in the shredded pork — you can continue to simmer the sauce without a lid until the ragu reaches the desired consistency.

Close overhead shot of pork ragu with pasta in a bowl on a table

Serving Suggestions

Ragu is often served with pappardelle — a large, very broad flat pasta noodle. If you’re like me and you have trouble finding pappardelle in your local grocery store, check at Target (this is the brand that I buy). You can also toss the ragu sauce with another sturdy pasta. Good alternatives include:

Just remember to cook the pasta in a pot of boiling salted water according to package directions before tossing with the finished sauce.

Overhead shot of hands eating a bowl of pork ragu and pasta

Storage

Allow the ragu to cool to room temperature. Package in airtight containers or Ziploc freezer bags and store in the refrigerator for 3-4 days, or in the freezer for up to 3 months.

How to Reheat

Thaw frozen ragu in the refrigerator overnight. Place in a saucepan, cover, and cook over low heat, stirring regularly, until warmed through.

Square side shot of a bowl of pasta topped with pork ragu

Recipe Variations

  • Add a touch of sugar to the sauce to balance the acidity in the tomatoes and to give the ragu a greater depth of flavor. Start with about 1 teaspoon, and add more or less to taste.
  • Make it spicy by stirring in some crushed red pepper flakes.
  • Season with additional herbs (fresh or dried), such as thyme, parsley, basil, oregano, rosemary, and chives.
  • If you have an extra Parmesan rind in your fridge, throw that in as well. It will add even more flavor to the sauce. Discard the rind before serving.
  • Don’t want to use red wine? You can substitute with an equal amount of beef stock, beef broth, chicken broth, or chicken stock.
  • Instead of pork shoulder, use an equal amount of beef chuck roast to make a beef ragu.
Close overhead image of a bowl of pork ragu with pappardelle pasta

Tips for the Best Pork Ragu Recipe

  • If you don’t want to purchase a whole pork shoulder (which is likely more meat than you need for this recipe), look for “pork shoulder steaks,” which are sold in smaller quantities. Alternatively, you can double all of the ingredients to take advantage of more meat with a larger batch of sauce. Remember, leftovers freeze well!
  • Note the different amounts of liquid called for in the different cooking methods. The stovetop version requires water and more red wine, because you simmer with the lid ajar — which releases steam and allows the sauce to thicken. The slow cooker, by contrast, needs the lid closed — which means that condensation falls back into the sauce. As a result, you will omit the water and drastically reduce the amount of red wine when preparing the Crock Pot ragu.
  • This recipe calls for kosher salt. If you’re using regular table salt, you will likely need to decrease the amount of salt that you add to the dish. Just taste and adjust to your liking. You can also season with ground black pepper to taste.
  • If you can find San Marzano crushed tomatoes, they’re the best!
Side shot of a bowl of pasta with pork ragu on a dinner table
Close overhead shot of pork ragu with pasta in a bowl on a table

Pork Ragu

Prep: 10 minutes
Cook: 6 hours
Total: 6 hours 10 minutes
Servings 8 people
Calories 305 kcal
Total comfort food — with just 10 minutes of prep! Prepare this pork ragu recipe in the slow cooker or on the stovetop for an Italian-inspired, easy dinner that your family will adore!

Ingredients
  

  • 2 ½– 3 lbs. boneless pork shoulder, trimmed and cut into big 2-inch chunks
  • 3 teaspoons kosher salt, divided
  • 3 Vidalia onions, thinly sliced
  • 3 cloves garlic smashed and peeled
  • 1 stalk celery finely diced
  • 1 carrot, peeled and finely diced
  • 6 oz tomato paste
  • 1 ½ cups red wine (such as pinot noir) for stovetop method OR ½ cup red wine for slow cooker method
  • ¼ cup grated Parmesan cheese
  • 28 ounces crushed tomatoes
  • For serving: pappardelle or other sturdy pasta; additional grated Parmesan cheese; chopped fresh herbs

Instructions

SLOW COOKER METHOD:

  • Spray a slow cooker with cooking spray. Whisk together tomato paste and ½ cup red wine; transfer to slow cooker. Add onions, garlic, celery, carrot, Parmesan cheese, crushed tomatoes, and ¾ teaspoon salt. Stir.
  • Season pork with ¾ teaspoon salt and place in the slow cooker.
  • Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. You know it’s done when the pork is fall-apart tender. Discard garlic cloves and use two forks to shred the pork. Add remaining 1 ½ teaspoons salt, stir, and serve over pasta.

STOVETOP METHOD:

  • Heat 3 tablespoons of olive oil in a large Dutch oven or other heavy large pot over medium-high heat. Season pork with ¾ teaspoon salt; brown and sear in hot oil (about 4 minutes per side).
  • Remove meat to a platter.
  • Reduce heat to low; add onions and additional ¾ teaspoon salt. Stir frequently, scraping bits from the bottom of the pan with a wooden spoon as the onions cook and caramelize for 25-30 minutes. NOTE: If you don’t have the time or patience to cook the onions for this long, that’s fine — just sauté them for about 7-10 minutes (until tender). The caramelizing adds extra rich flavor, but it will still be delicious with a shorter time too!
  • Add garlic, carrot and celery; cook for 2 more minutes.
  • Clear space in the bottom of the pot; add tomato paste, and cook, stirring, for 2 more minutes.
  • Add wine and deglaze the pot by scraping up bits from the bottom of the pot with a wooden spoon.
  • Simmer for 3 minutes. Return meat to the pot; add 2 ½ cups of water, Parmesan cheese, and crushed tomatoes. Reduce heat to very low; cover halfway (leaving the lid ajar to let the steam escape). Simmer and braise for about 3 hours, or until meat is fall-apart tender.
  • Discard the garlic cloves. Use a slotted spoon to remove the meat to a rimmed baking sheet (or cutting board) and shred with two forks (you can also just shred the meat directly in the pot if that's easier). Return shredded pork to the pot, and stir in remaining 1 ½ teaspoons salt. Serve over pasta.

Notes

  • If you don’t want to purchase a whole pork shoulder (which is likely more meat than you need for this recipe), look for “pork shoulder steaks,” which are sold in smaller quantities. Alternatively, you can double all of the ingredients to take advantage of more meat with a larger batch of sauce. Remember, leftovers freeze well!
  • Note the different amounts of liquid called for in the different cooking methods. The stovetop version requires water and more red wine, because you simmer with the lid ajar — which releases steam and allows the sauce to thicken. The slow cooker, by contrast, needs the lid closed — which means that condensation falls back into the sauce. As a result, you will omit the water and drastically reduce the amount of red wine when preparing the Crock Pot ragu.
  • This recipe calls for kosher salt. If you’re using regular table salt, you will likely need to decrease the amount of salt that you add to the dish. Just taste and adjust to your liking. You can also season with ground black pepper to taste.
  • If you can find San Marzano crushed tomatoes, they’re the best!

Nutrition

Serving: 1/8 of the sauceCalories: 305kcalCarbohydrates: 17gProtein: 32gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 98mgSodium: 1345mgPotassium: 1112mgFiber: 4gSugar: 9gVitamin A: 1871IUVitamin C: 19mgCalcium: 105mgIron: 4mg
Keyword: pork ragu, pork ragu recipe, slow cooked pork ragu
Course: Dinner
Cuisine: American, Italian
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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