Delicious Pork Shoulder Ragu with pappardelle pasta! Takes some time but it’s well worth it! Your kitchen will smell amazing and your family will be asking for seconds! I hope you give this recipe a try!
I can’t believe we are just a couple of weeks away before school starts! I’m back to meal planning and big batch cooking. In the fall, I absolutely love making this Pork Shoulder Ragu. Pork is a little cheaper than beef or chicken and it tastes great! I love throwing a pork shoulder roast in the slow cooker and shredding it up for sandwiches, or serving it over mashed cauliflower (recipe here).
I just picked up this amazing boneless pork shoulder roast from Willow Creek Farms (part of Fox Heritage Farms!) over at Metcalfe’s if you’re here in Madison. I have to say, this was absolutely delicious! I hope you guys check it out!
With fall right around the corner, and back to school, you need one of these for sure!
Pork Shoulder Ragu with Pappardelle Pasta
This is comfort food you guys! So good! I hope you give this recipe a try!
Pork Shoulder Ragu
Ingredients
- 2 to 2½- pound boneless pork shoulder roast or a boneless beef chuck roast if beef is preferred
- salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion chopped
- 2 cloves garlic minced
- 1 (28. oz) can diced tomatoes with juice (I highly recommend fire roasted diced tomatoes) + more if needed*
- 1 cup red wine plus more if needed
- 5 sprigs fresh thyme
- 5 sprigs fresh oregano
- Small handful of fennel seeds optional
- 1 tablespoon hot sauce for smokiness (optional)
- Pappardelle pasta or any pasta
- Freshly grated parmesan cheese for serving
Instructions
- Preheat oven to 325°F. Liberally season the pork roast with salt and pepper on both sides. Add olive oil and butter to large Dutch oven and heat over medium-high until the butter melts, but does not burn. Add the pork roast to pan and brown on all sides, for about 8 to 10 minutes total.
- Add the onions and garlic and sauté for 1 minute. Add the canned tomatoes, wine, thyme, oregano, fennel and hot sauce (if using) and bring to a boil. Cover, and put in oven. Braise for 3 to 4 hours, flipping once halfway through cooking time. If you are cooking less pork (only 1 pound or 1.5), you only need to braise for about 2 to 2.5 hours. Add more liquid (water, wine, or tomato sauce) if needed. I recommend adding more tomato sauce. (The liquid should come to about ⅓ of the way up the pork.) Meat is done when it’s practically falling apart. Place onto a cutting board and pull it apart with two forks, then add back to the pot and stir to combine.
- Cook pasta according to package directions. Stir pasta into the pork shoulder ragu and serve with freshly grated parmesan cheese! Enjoy!
