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!
Le Creuset Giveaway!!
With fall right around the corner, and back to school, you need one of these for sure!
I know I don’t need to sell you on the Le Creuset Dutch oven but in case you don’t know what this is, here’s everything you need to know:
The iconic Le Creuset Dutch oven is indispensable in the kitchens of home cooks and professional chefs alike. Long recognized for its strength and durability, cast iron is the prime material for slow-cooking, braising and roasting, thanks to its ability to maintain even and consistent heat. The enameled Dutch oven needs no seasoning, and it’s suitable for both stovetop and oven use.
Le Creuset produced the first enameled cast iron cookware nearly a century ago, and the original foundry still operates today, where 15 skilled artisans hand-inspect each piece. This tradition of the finest culinary craftsmanship, combined with the latest innovations in comfort and functionality, make Le Creuset unsurpassed in both beauty and quality.
Features
- Colorful exterior enamel is shock-resistant to prevent chipping and cracking
- Sand-colored interior enamel has a smooth finish that promotes caramelization, prevents sticking and resists stains
- Dome-shaped lid locks in flavor by promoting continuous circulation of heat and moisture
- Wide loop handles provide a safe and comfortable grip
- Signature black phenolic knob is oven-safe up to 500°F
- Stainless steel knob is safe at any oven temperature
- No seasoning required
Le Creuset Giveaway DETAILS and How to Enter!!
I’m giving away ONE 7 1/4 quart round Dutch oven in DEEP TEAL (brand new color, exclusively sold at Williams Sonoma). Retail price: $370!
Enter over on my Instagram page! Good luck! Giveaway will close on Thursday, August 31st at 12 midnight EST. Giveaway open to US residents only. For an extra entry, leave a comment below!!!
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
- salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion; chopped
- 2 garlic cloves; 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
- 1 tablespoon hot sauce for smokiness (optional)
- Pappardelle 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 both sides, for about 8 to 10 minutes total.
- Add the onions and garlic and sauté for 1 minute. Add the 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!
Disclosure: The Le Creuset Dutch oven was sent to me and one is also being provided to me for the giveaway.
