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.