Pork Shoulder Ragu Recipes

PORK RAGU RECIPE

Steps:

• Gather the ingredients.
• Heat remaining tablespoon of oil in the same pot over medium-high heat. Add the onion, carrot, celery, and garlic, scraping up the browned bits from the bottom of the pan. Cook until fragrant and the onions are slightly softened, 3 to 4 minutes. Stir in the tomato paste and add the wine; bring to a boil. Cook until the wine is reduced by half, 3 to 4 minutes.

BRAISED PORK RAGU

Steps:

• Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
• Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.

SLOW-COOKER PORK RAGU

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 5-quart Dutch oven, cook bacon over medium-high heat 10 to 12 minutes, stirring occasionally, until browned and crisp. With slotted spoon, remove bacon to small bowl.
• Season pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add half of the pork to bacon drippings in Dutch oven, and cook 4 to 6 minutes, turning occasionally, until browned. With slotted spoon, remove pork from Dutch oven to slow cooker. Repeat with remaining pork.
• Add onions, carrots, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to Dutch oven; cook 3 to 4 minutes, stirring frequently, until softened. Stir in garlic and oregano; cook 30 seconds. Add broth; heat to simmering, stirring to remove brown bits on bottom. Transfer mixture to slow cooker with pork. Stir in tomatoes and bacon.
• Cover; cook on Low heat setting 8 to 10 hours or until pork is tender and easily falls apart. Before serving, shred pork with two forks. Serve over cooked pasta. Garnish with Parmesan cheese and chopped fresh herbs.

PORK SHOULDER BRACIOLA WITH RAGù

Steps:

• Preheat oven to 225°F. Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long, sharp knife about 1" above cutting board, make a shallow cut along the entire length of a long side of roast. Continue cutting deeper into the roast, lifting and unfurling meat with your free hand, until it lies flat (be careful not to cut all the way through). Season generously on both sides with salt.
• Mix eggs, chopped garlic, panko, parsley, rosemary, black pepper, red pepper flakes, and 3 oz. Parmesan in a medium bowl. Keeping fattier side of pork shoulder facing downward, smear filling all over top side. Roll up roast and tie closed in 3-4 places with kitchen twine.
• Heat oil in a large Dutch oven or other heavy pot over medium-high. Sear pork roast until browned all over, 10-12 minutes total. Arrange tomatoes and their juices and sliced garlic all around roast and bring to a simmer. Make sure roast is turned fat side up, cover pot, and transfer to oven. Roast until a skewer easily passes through meat (a thermometer inserted into the center should register 200-205°F), 4-5 hours. Keep covered and let rest in pot 30 minutes.
• Transfer pork roast to a cutting board and remove kitchen twine. Gently mash sauce in pot with a spoon or a potato masher (simmer it gently to thicken, if desired). Taste ragù and season with salt if needed. Slice pork 1" thick.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
• Spoon pasta into a serving dish and top with some ragù; toss to coat. Sprinkle with finely grated Parmesan. Transfer pork to a platter; spoon remaining ragù over.
• Do Ahead
• Pork can be stuffed and rolled 2 days before roasting; cover and chill. Pork can be roasted 3 days ahead; let cool, then cover and chill. Reheat gently in sauce before serving.

PORK-SHOULDER RAGU

Steps:

• In a large skillet, heat oil over medium. Add onion and garlic and cook until soft, 20 minutes. Add fennel seeds and cook until fragrant, about 30 seconds. Add wine and cook until almost completely evaporated, about 2 minutes. Add flour and cook, stirring, 30 seconds. Add pork and broth. Cook, stirring occasionally, until sauce thickens, about 8 minutes. Serve over polenta, grits, or mashed potatoes and top with parsley if desired.

PORK SHOULDER RAGU

Steps:

• 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.