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Braised Pork RagùBraised Pork Ragù
Braised Pork Ragù

Braised Pork Ragù

Pork shoulder, onions, carrots, garlic, red wine and tomatoes simmer on the stove all afternoon in this cozy chilly weather recipe. Delicious served over pasta, polenta, mashed potatoes or gnocchi.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Braised Pork Ragù
Braised Pork Ragù
Prep Time20 Minutes
Servings8
Cook Time240 Minutes
Ingredients
1 - 3-4 pound pork shoulder roast
2 tablespoons olive oil
1 white onion, diced
2 medium carrots, peeled and diced
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 cup red wine
1 - 28-ounce can crushed tomatoes
1 - 28-ounce can diced tomatoes
Shredded or grated Parmesan cheese, for topping
Fresh parsley, chopped, for topping
Directions
  1. Pat the pork shoulder with a paper towel to remove excess liquid. Season with salt and pepper.
  2. Add olive oil to a large oven-proof Dutch oven over medium-high heat.
  3. Once oil is hot, add the pork shoulder and brown on each side for 3-4 minutes each.
  4. Remove pork from the Dutch oven and set aside on a plate.
  5. Add the onion, carrots, garlic and Italian seasoning; season with salt and pepper to taste. Cook the vegetables until softened, about 5-7 minutes.
  6. Add the wine and cook for another 5 minutes, until slightly reduced.
  7. Add the crushed tomatoes and diced tomatoes; stir well to combine.
  8. Return the pork to the Dutch oven, tucking it into the sauce.
  9. Bring the mixture to a boil, reduce the heat to low and cover.
  10. Let the mixture simmer for 3 ½-4 hours, until pork is fork tender and easily shreddable. Note: Make sure the mixture is lightly simmering the entire time. If your heat is too low and the mixture isn’t hot enough, the pork will likely not be done in 4 hours.
  11. Once the pork has finished cooking, shred the pork with two forks.
  12. Serve ragu with pasta, polenta or gnocchi. Top with shredded or grated Parmesan cheese and fresh parsley. Enjoy!
20 minutes
Prep Time
240 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
1 - 3-4 pound pork shoulder roast
Duroc Premium All-Natural Pork Boneless Shoulder Roast
Duroc Premium All-Natural Pork Boneless Shoulder Roast, 3.5 Pound
$24.47 avg/ea$6.99/lb
2 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
1 white onion, diced
White Onions
White Onions, 1 Pound
$2.49 avg/ea$2.49/lb
2 medium carrots, peeled and diced
Fresh Whole Carrots Bagged
Fresh Whole Carrots Bagged, 2 Pound
$2.49$1.25/lb
3 cloves garlic, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
2 teaspoons Italian seasoning
L&B Italian Seasoning
L&B Italian Seasoning, 0.7 Ounce
20% Off L&B Spices & Extracts
$4.95 was $6.19$7.07/oz
1 cup red wine
La Fiera Italy Montepulciano D'Abruzzo Red Wine
Age restricted item
La Fiera Italy Montepulciano D'Abruzzo Red Wine, 750 Millilitre
$11.99$0.02/ml
1 - 28-ounce can crushed tomatoes
Our Family Crushed Tomatoes
Our Family Crushed Tomatoes, 28 Ounce
$2.59$0.09/oz
1 - 28-ounce can diced tomatoes
Our Family Diced Tomatoes
Our Family Diced Tomatoes, 28 Ounce
$2.59$0.09/oz
Shredded or grated Parmesan cheese, for topping
Sartori Shredded Parmesan Cheese
Sartori Shredded Parmesan Cheese, 7 Ounce
Deal
$4.79 was $5.79$0.68/oz
Fresh parsley, chopped, for topping
Italian Flat Leaf Parsley Bunch
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99

Directions

  1. Pat the pork shoulder with a paper towel to remove excess liquid. Season with salt and pepper.
  2. Add olive oil to a large oven-proof Dutch oven over medium-high heat.
  3. Once oil is hot, add the pork shoulder and brown on each side for 3-4 minutes each.
  4. Remove pork from the Dutch oven and set aside on a plate.
  5. Add the onion, carrots, garlic and Italian seasoning; season with salt and pepper to taste. Cook the vegetables until softened, about 5-7 minutes.
  6. Add the wine and cook for another 5 minutes, until slightly reduced.
  7. Add the crushed tomatoes and diced tomatoes; stir well to combine.
  8. Return the pork to the Dutch oven, tucking it into the sauce.
  9. Bring the mixture to a boil, reduce the heat to low and cover.
  10. Let the mixture simmer for 3 ½-4 hours, until pork is fork tender and easily shreddable. Note: Make sure the mixture is lightly simmering the entire time. If your heat is too low and the mixture isn’t hot enough, the pork will likely not be done in 4 hours.
  11. Once the pork has finished cooking, shred the pork with two forks.
  12. Serve ragu with pasta, polenta or gnocchi. Top with shredded or grated Parmesan cheese and fresh parsley. Enjoy!