Pork Ragu

by Laura on February 1, 2017

in Main Meals, Pork, Recipes, Sandwiches

PulledPork copy

This delicious pork ragu recipe is easy to make and enjoy in so many ways. Use in sandwiches, top pappardelle pasta, spoon over polenta or risotto, or use as a filling for homemade ravioli, it is delicious any time of the year.

  • 2-3 Tbsp olive oil
  • 2-1/2 lb. boneless pork loin
  • 2 tsp salt
  • 1 tsp pepper
  • 1 onion, chopped
  • 2 tsp fresh rosemary, chopped
  • 4 cloves garlic, chopped
  • 2, 15-ounce cans crushed tomatoes, with juices

Heat the olive oil in a large Dutch oven.

Season the pork with the salt and pepper, then sear on all sides until golden brown (about 3 to 4 minutes per side). Remove the pork and set aside.

Add the onion, rosemary, and garlic to the pot and saute, stirring, for about 2 minutes. Add the tomatoes and their juices and stir with a wooden spoon. Scrape any bits of pork stuck to the bottom of the pot.

Return the pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2 1/2 to 3 hours.

Remove the pork and, when it is cool enough to handle, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.

 

 

 

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