Slow Cooker Pork Ragu
Slow Cooker Pork Ragu is a hearty and comforting dish that fills your kitchen with the smell of tender pork simmered in a rich tomato sauce. It’s made with slow-cooked…
Tip: save now, cook later.Slow Cooker Pork Ragu is a hearty and comforting dish that fills your kitchen with the smell of tender pork simmered in a rich tomato sauce. It’s made with slow-cooked pork shoulder, tomatoes, garlic, and herbs that come together to create a thick, flavorful sauce perfect for pasta or polenta. The best part is that it cooks all day in the slow cooker, so the meat becomes incredibly juicy and easy to shred.
I love making this pork ragu because it feels like a warm hug after a long day. The slow cooker does all the hard work, and when you come home, the house smells amazing, and dinner is pretty much ready. I usually shred the pork right before serving and stir it back into the sauce for a satisfying mix of flavors and textures in every bite.
One of my favorite ways to enjoy this ragu is tossed with wide noodles or pappardelle, topped with a sprinkle of Parmesan cheese and a handful of fresh basil. It’s a simple, filling meal that feels special without a ton of effort. This dish is definitely one I come back to when I want something cozy but still impressive for family or friends.
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect because it’s fatty and tender when slow-cooked. If you want a leaner option, try pork butt or even beef chuck roast—but pork shoulder works best for shredding.
Red Wine: It adds depth and richness. If you’d prefer no alcohol, use extra broth or unsweetened grape juice as a substitute. I find wine really brings out the sauce’s flavor.
Crushed Tomatoes & Tomato Paste: These build the sauce’s body and acidity. Use canned diced tomatoes if that’s what you have, but crushed makes a smoother, thicker sauce.
Vegetables (Onion, Carrot, Celery): Classic soffritto adds flavor and slight sweetness. You can skip the celery if you dislike it, or add a bit of bell pepper for extra taste.
Pasta: Rigatoni holds this chunky sauce well. But feel free to use pappardelle, penne, or any sturdy pasta that can catch the sauce.
How Can I Get Perfectly Tender, Shreddable Pork in My Slow Cooker?
The secret is low and slow cooking combined with searing before slow cooking:
- Sear the pork: Browning the meat locks in flavor. Don’t skip this step—it makes a big taste difference.
- Cook on low: Let the pork cook for 7-8 hours on low heat. This breaks down connective tissue, making the meat tender and easy to shred.
- Check for tenderness: When the pork easily pulls apart with a fork, it’s done. If not, let it cook a bit longer.
- Shred carefully: Use two forks to shred the pork right before serving. Remove fat and bones if you find any.
- Return shredded pork to sauce: This helps the meat soak up all those rich flavors.
Taking these steps ensures juicy pork that melts in your mouth, the heart of a great ragu!
Equipment You’ll Need
- Slow cooker – perfect for cooking the pork low and slow without fuss.
- Large skillet – you’ll sear the pork to add extra flavor before slow cooking.
- Chef’s knife – for chopping onions, carrots, celery, and garlic easily and safely.
- Cutting board – use one with a non-slip base for stable chopping.
- Forks – two are needed to shred the tender pork right before serving.
- Large pot – to cook your pasta al dente while the ragu finishes.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your slow cooker.
Flavor Variations & Add-Ins
- Swap pork shoulder with beef chuck roast for a beefy ragu twist that’s just as tender.
- Add chopped mushrooms during the sauté step to bring earthy flavor and extra texture.
- Stir in chopped fresh rosemary or sage instead of oregano for a more aromatic sauce.
- Top the finished dish with shredded mozzarella or Pecorino Romano instead of Parmesan for a different cheese vibe.
How to Make Slow Cooker Pork Ragu?
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 2 pounds pork shoulder (boneless), trimmed and cut into large chunks
- Salt and freshly ground black pepper, to taste
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, finely diced
- 1 celery stalk, finely diced
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup beef or chicken broth
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- 1 pound rigatoni or your favorite pasta
How Much Time Will You Need?
You’ll spend about 15-20 minutes on prep and browning, then 7-8 hours cooking on low (or 4-5 hours on high) in the slow cooker. After that, just a few minutes to cook pasta and finish the dish. So plan ahead for a delicious meal that mostly cooks itself all day.
Step-by-Step Instructions:
1. Brown the Pork Shoulder:
Heat olive oil in a large skillet over medium-high heat. Season pork chunks with salt and pepper. Sear pork on all sides until golden brown, about 3-4 minutes per side. This builds great flavor. Transfer the browned pork to your slow cooker.
2. Cook the Vegetables:
In the same skillet, add the chopped onion, carrot, and celery. Cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Deglaze with Red Wine:
Pour in red wine, scraping up any tasty browned bits from the skillet’s bottom. Let it simmer and reduce by half, about 3-4 minutes. Then transfer this mixture to the slow cooker with the pork.
4. Add Remaining Ingredients and Slow Cook:
Add crushed tomatoes, tomato paste, oregano, basil, thyme, crushed red pepper flakes (if using), broth, and bay leaves to the slow cooker. Stir everything together. Cover and cook on low for 7-8 hours (or on high for 4-5 hours) until the pork is very tender.
5. Shred the Pork and Combine:
Remove the pork from the slow cooker and shred it using two forks. Discard bay leaves and any large fat pieces you find. Return shredded pork to the sauce and stir well. Taste and adjust salt and pepper as needed.
6. Cook Pasta and Serve:
Cook rigatoni or your pasta choice according to package directions until al dente. Drain and plate your pasta. Spoon the pork ragu over the top and garnish with fresh parsley and grated Parmesan cheese.
7. Enjoy Your Meal!
Serve your warm, rich pork ragu with crusty bread and a crisp green salad if you like. Bon appétit!
Can I Use Frozen Pork Shoulder for This Recipe?
Yes, but make sure to fully thaw the pork shoulder in the refrigerator overnight before cooking. This ensures even cooking and the best texture for shredding.
Can I Make the Pork Ragu Ahead of Time?
Absolutely! Prepare the ragu and refrigerate it for up to 3 days. When ready to serve, gently reheat it on the stove over low heat, stirring occasionally to prevent sticking.
How Should I Store Leftover Ragu?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat thoroughly on the stove or in the microwave before serving.
What Pasta Works Best with Pork Ragu?
Rigatoni, pappardelle, or penne are great choices since their shapes hold the thick sauce well. But feel free to use your favorite pasta or even serve over creamy polenta for a twist.