Tender Stovetop Pork Ragu

Tender Stovetop Pork Ragu

Tender Stovetop Pork Ragu

Tender Stovetop Pork Ragu

Diets

  • Gluten free

Ingredients

  • Meat

    • 1/4 3 lb skinless, boneless pork shoulder/butt, skinless boneless
  • Produce

    • 2 Bay leaves, whole
    • 6 Garlic cloves
    • 1 Onion, large
    • 2 sprigs Rosemary, Fresh
    • 4 sprigs Thyme, fresh
    • 1 (28 oz can Tomatoes, with juices
  • Canned Goods

    • 3 oz Tomato paste
  • Baking & Spices

    • 1 Kosher salt and freshly ground black pepper
  • Oils & Vinegars

    • 2 tbsp Olive or canola oil
  • Other

    • 1/2 cup Full-bodied, red wine

Found on

Description

Sweet. Savory. One Bite at a Time.

This Tender Stovetop Pork Ragu is rustic, simple, and supremely delicious. Everything is cooked in one big pot, to savory perfection. This fork-tender Pork Ragu is a surefire crowd pleaser. Bonus: it can be made a day or two ahead of time!

Ingredients

  • 3 lb skinless, boneless pork shoulder/butt, cut into quarters
  • kosher salt and freshly ground black pepper
  • 2 TB olive or canola oil, divided
  • 1 large onion, finely chopped
  • 6 garlic cloves, finely chopped
  • 3 oz tomato paste
  • ½ cup full bodied red wine
  • 1 (28 oz) can crushed tomatoes with juices
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 whole bay leaves

Directions

  • Towel-dry the pork on all sides. Sprinkle a thin layer of kosher salt and freshly ground black pepper on all sides of pork and pat seasoning in. Heat 1 TB oil in a Dutch oven or large heavy pot over medium heat. Brown pork on all sides, 10-12 min. Transfer browned pork to a dish. Remove burned bits from pot but leave rest of pan drippings and golden bits there. Add onion and garlic to the pot with remaining 1 TB oil. Stir often over mdeium heat until onion is caramelizing, 5-10 min. Add tomato paste and stir until slightly darkened in color, 1 min.
  • Add wine and cook, scraping up any browned bits, until mixture is thickened, 1 min. Add tomatoes with juices, thyme, rosemary, and bay leaves; stir in 2 cvups water. Add pork with accumulated juices.
  • Bring liquid to a boil and reduce to simmer. With lid slightly ajar, continue to simmer until pork is very fork-tender and sauce is thickened (thicker than a typical pasta sauce) 3-4 hours. Using forks, shred pork or break into bite size pieces. Season with additional kosher salt and black pepper as needed.
chewoutloud.com

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Title:

Tender Stovetop Pork Ragu - Chew Out Loud

Descrition:

This Tender Stovetop Pork Ragu is rustic, simple, and supremely delicious. Everything is cooked in one big pot, to savory perfection. Everyone will want seconds of this fork-tender Pork Ragu.

Tender Stovetop Pork Ragu

  • Meat

    • 1/4 3 lb skinless, boneless pork shoulder/butt, skinless boneless
  • Produce

    • 2 Bay leaves, whole
    • 6 Garlic cloves
    • 1 Onion, large
    • 2 sprigs Rosemary, Fresh
    • 4 sprigs Thyme, fresh
    • 1 (28 oz can Tomatoes, with juices
  • Canned Goods

    • 3 oz Tomato paste
  • Baking & Spices

    • 1 Kosher salt and freshly ground black pepper
  • Oils & Vinegars

    • 2 tbsp Olive or canola oil
  • Other

    • 1/2 cup Full-bodied, red wine

The first person this recipe

chewoutloud.com

chewoutloud.com

101 0

Found on chewoutloud.com

Chew Out Loud

Tender Stovetop Pork Ragu - Chew Out Loud

This Tender Stovetop Pork Ragu is rustic, simple, and supremely delicious. Everything is cooked in one big pot, to savory perfection. Everyone will want seconds of this fork-tender Pork Ragu.