Slow Cooker Pork Ragu
Slow Cooker Pork Ragu is a comforting dish that combines tender, melt-in-your-mouth pork with a rich, hearty tomato sauce. It's slow-cooked to perfection, allowing all the flavors to blend together…
Tip: save now, cook later.Slow Cooker Pork Ragu is a comforting dish that combines tender, melt-in-your-mouth pork with a rich, hearty tomato sauce. It’s slow-cooked to perfection, allowing all the flavors to blend together beautifully. This ragu is full of warmth and depth, making it the perfect meal to come home to on a busy day.
I love making this in my slow cooker because it frees up my time and fills the house with an amazing aroma all day long. One of my favorite things is how easily the pork falls apart after hours of cooking, making it perfect for piling onto pasta, polenta, or even a crusty piece of bread. It’s one of those recipes that feels like a big, cozy hug on a plate.
Whenever I serve this pork ragu, I like to add a sprinkle of fresh Parmesan and some fresh basil or parsley on top to brighten it up. It always gets rave reviews from family and friends, and people often ask for seconds. If you want to make it extra special, try it over handmade pasta or creamy mashed potatoes—it’s always a hit that way!
Key Ingredients & Substitutions
Pork Shoulder or Butt: This cut is perfect for slow cooking because it becomes tender and juicy. If you don’t have pork, boneless chicken thighs can be a good substitute but the texture will be less rich.
Crushed Tomatoes: Use good-quality canned crushed tomatoes for a balanced acidity and sweetness. If fresh tomatoes are in season, you can blend them for a fresher sauce taste.
Red Wine: It adds depth to the sauce but is optional. If you skip it, use an extra 1/4 cup broth or a splash of balsamic vinegar to add complexity.
Vegetables (Onion, Carrot, Celery, Garlic): These add natural sweetness and flavor. You can finely dice or grate the carrots and celery if you prefer a smoother sauce texture.
Herbs: Dried oregano and thyme work well, but fresh herbs added at the end can brighten the dish. If you don’t have these, Italian seasoning can be used instead.
How Do I Get Tender, Shreddable Pork in the Slow Cooker?
Getting the pork just right is key. Here’s how to make it turn super tender and easy to shred:
- Brown the pork pieces well before slow cooking. This step adds flavor through caramelization.
- Don’t skip the slow cook time—7-8 hours on low works best for breaking down the meat fibers.
- Cover the slow cooker to keep moisture in; this tenderizes the pork as it cooks.
- Once cooked, let the pork rest for a few minutes before shredding with forks to keep it juicy.
- If the sauce seems too thin after shredding, simmer on stove top to thicken slightly before serving.
Equipment You’ll Need
- Slow cooker – perfect for hands-off cooking and tenderizing the pork all day long.
- Large skillet – for browning the pork and sautéing veggies to boost flavor before slow cooking.
- Wooden spoon or spatula – to stir the veggies and tomato paste without scratching your pan.
- Two forks – ideal for shredding the slow-cooked pork easily.
- Large pot – to cook your pasta perfectly while the ragu finishes up.
Flavor Variations & Add-Ins
- Swap pork for beef chuck roast if you prefer a beefy ragu with a similar melt-in-your-mouth texture.
- Add chopped mushrooms to the vegetables for extra earthiness and a bit more bulk.
- Stir in a splash of cream or a dollop of mascarpone at the end for a richer, silkier sauce.
- Throw in some chopped fresh rosemary or sage during cooking to add a woodsy aroma and deeper herb flavor.
How to Make Slow Cooker Pork Ragu
Ingredients You’ll Need:
- 3 lbs pork shoulder or pork butt, trimmed and cut into chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 can (28 oz) crushed tomatoes
- ½ cup dry red wine (optional)
- ½ cup chicken or vegetable broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Parmesan cheese shavings, for serving
- 1 lb pasta (such as pappardelle or paccheri)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, plus slow cooking time. Plan on 7-8 hours on low or 4-5 hours on high in your slow cooker to get the pork tender and flavorful. Cooking the pasta takes around 10-12 minutes.
Step-by-Step Instructions:
1. Brown the Pork:
Heat olive oil in a large skillet over medium-high heat. Season the pork chunks with salt and pepper. Sear them in batches until browned on all sides, about 4-5 minutes per batch. Transfer the browned pork to your slow cooker.
2. Cook the Vegetables:
In the same skillet, add chopped onion, carrots, and celery. Cook, stirring occasionally, until the veggies soften and become translucent, about 5-7 minutes. Add minced garlic and cook an additional 1 minute until fragrant.
3. Add Tomato Paste and Deglaze:
Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Pour in the red wine (if using) and scrape the browned bits off the pan bottom. Let the wine reduce slightly, about 3 minutes.
4. Combine and Cook:
Transfer the vegetable mixture to the slow cooker with the pork. Add crushed tomatoes, broth, oregano, thyme, crushed red pepper flakes (if using), and extra salt and pepper to taste. Stir everything together.
5. Slow Cook the Ragu:
Cover and cook on low for 7-8 hours or on high for 4-5 hours until the pork is tender enough to shred with two forks.
6. Shred and Mix:
Remove the pork pieces and shred the meat with two forks. Return the shredded pork to the sauce and stir to combine well. Keep warm until ready to serve.
7. Cook Pasta and Serve:
Prepare pasta according to package instructions until al dente. Drain, divide onto plates, and spoon the pork ragu generously over each serving.
8. Garnish and Enjoy:
Sprinkle chopped fresh parsley and shaved Parmesan cheese on top before serving. Enjoy your warm, hearty Slow Cooker Pork Ragu with family or friends!
Can I Use Frozen Pork Shoulder for This Recipe?
Yes, you can use frozen pork shoulder, but make sure to fully thaw it in the fridge overnight before cooking. Using thawed meat helps it cook evenly and become tender in the slow cooker.
Can I Skip the Red Wine?
Absolutely! If you prefer not to use wine, just replace it with an extra ½ cup of broth or a splash of balsamic vinegar to keep the sauce flavorful and rich.
How Do I Store Leftover Pork Ragu?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Freeze This Pork Ragu?
Yes, pork ragu freezes very well! Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.