Ingredients
The following ingredients have 4 Servings
- 2 pounds pork shoulder (cut into 4 large pieces)
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 3 tablespoons olive oil (divided)
- 1 cup onion (diced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 2 tablespoons garlic (minced)
- 1 tablespoon dried oregano (or 2 tablespoons fresh oregano)
- 6 ounces tomato paste
- ½ cup red wine
- 3 cups beef broth
- 15 ounce can diced tomatoes
- 3 bay leaves
- 3 sprigs fresh rosemary
- 12 ounces pappardelle pasta ( or polenta, for serving)
- ½ cup parmesan cheese (grated – optional topping)
Instruction
- Season the pieces of pork on all sides with the salt and pepper.
- Add 2 tablespoons olive oil to a large pot or dutch oven on the stove over medium high heat.
- Add the pork and sear on each side for 3-4 minutes.
- Remove the pork from the pot and place in a slow cooker.
- Add the remaining 1 tablespoon of olive oil to the pot.
- Add the diced onion, carrots and celery, cook for 4-5 minutes, then add the garlic and oregano and cook for an additional minute.
- Once the vegetables are tender, add the tomato paste and cook for 1-2 minutes.
- Pour in the red wine and beef broth.
- Stir to combine, scraping up any browned bits from the bottom of the pot, then transfer to the slow cooker with the pork.
- Add the can of diced tomatoes to the slow cooker and stir to combine.
- Add the bay leaves and sprigs of rosemary.
- Cook on low for 6-8 hours, or on high for 3-4 hours.
- Use tongs to remove the bay leaf and rosemary sprig.
- Reach two forks in the slow cooker to shred the pork.
- Serve the pork ragu over pasta or polenta, and grate fresh parmesan cheese on top.