Go Back

Pork Shoulder Ragu

* If you want more tomato flavor, add in (2) 28 oz cans of diced tomatoes, with juice.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Main
Servings: 6
Author: Hip Foodie Mom


  • 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


  • 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!