Slow Cooker Pork Ragu
Slow Cooker Pork Ragu is a cozy, comforting dish that brings together tender, slow-cooked pork with a rich tomato sauce, garlic, and herbs. The pork falls apart perfectly, soaking up…
Tip: save now, cook later.Slow Cooker Pork Ragu is a cozy, comforting dish that brings together tender, slow-cooked pork with a rich tomato sauce, garlic, and herbs. The pork falls apart perfectly, soaking up all those delicious flavors, and the sauce gets nice and thick as it simmers away in the slow cooker all day. It’s the kind of meal that fills your kitchen with the most inviting scent and promises a warm, satisfying dinner.
I love making this pork ragu because it’s almost effortless—just toss everything into the slow cooker and let it work its magic while you go about your day. I often add a bit of red pepper flakes for a gentle kick, but you can keep it mild if you prefer. It’s such a crowd-pleaser that anyone who tries it ends up asking for seconds, and I always find myself sneaking a bite or two before everyone sits down.
My favorite way to serve this ragu is over a bed of freshly cooked pasta or creamy polenta, perfect for soaking up all the sauce. Sometimes I garnish it with a little Parmesan and fresh basil, which adds a fresh pop to the dish. It’s a wonderful recipe to make when you want a tasty dinner waiting for you without a lot of last-minute effort—comfort food at its best!
Key Ingredients & Substitutions
Pork Shoulder: This cut is great for slow cooking because it becomes tender and juicy. If you can’t find pork shoulder, pork butt or even pork stew meat work well. Avoid lean cuts—fat keeps the meat moist during cooking.
Tomatoes: Crushed tomatoes give the sauce body and texture. If needed, canned diced tomatoes can be used, but crushed will give you a smoother sauce. Fresh tomatoes aren’t ideal here, as they lack the concentrated flavor.
Red Wine: Wine adds depth and richness. If you’d rather skip alcohol, replace it with extra broth and a splash of balsamic vinegar or grape juice for balancing acidity and sweetness.
Herbs & Spices: Oregano, thyme, and bay leaves bring classic Italian flavor. Fresh herbs are nice too if you have them, but dried work well here because of the long cooking time. Red pepper flakes are optional but add nice warmth.
Vegetables: Onion, carrot, and celery create a traditional flavor base (soffritto). They soften in the slow cooker and add natural sweetness. You can finely chop or even grate the carrot for easier thickening.
How Do I Get the Pork Tender and Flavorful in the Slow Cooker?
The key is browning the pork first. This step adds flavor and locks in juices.
- Heat oil in a skillet until shimmering.
- Season pork with salt and pepper, then brown it in batches, don’t crowd the pan.
- Browning adds a rich, caramelized flavor that makes the ragu taste deeper.
- After browning, deglaze the pan with red wine to pick up all those tasty browned bits—this liquid goes right into the slow cooker.
- Cook low and slow for tenderness—7-8 hours on low is best.
- When done, shred the pork in the sauce so it soaks up every bit of flavor.
Slow and steady cooking breaks down tough fibers, giving that melt-in-your-mouth texture you want from a ragu.
Equipment You’ll Need
- Slow cooker – essential for cooking the pork low and slow without much hands-on time.
- Large skillet – perfect for browning the pork and sautéing veggies before adding to the slow cooker.
- Sharp knife and cutting board – for chopping onions, carrots, celery, and garlic easily.
- Wooden spoon or spatula – useful for stirring and scraping the skillet when deglazing with wine.
- Two forks – handy for shredding the pork right in the slow cooker once cooked.
- Colander – to drain cooked pasta before serving.
Flavor Variations & Add-Ins
- Swap pork shoulder for shredded beef brisket for a richer, beefy ragu.
- Add Italian sausage (sliced or crumbled) for extra spice and a different meaty flavor.
- Stir in chopped mushrooms during the sauté step to add earthiness and texture.
- Mix in a splash of cream or mascarpone at the end for a creamier, softer sauce.
How to Make Slow Cooker Pork Ragu
Ingredients You’ll Need:
Meat and Sauce Base:
- 2 lbs pork shoulder, trimmed and cut into large chunks
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- ½ cup chicken or vegetable broth
- 1 tbsp tomato paste
Herbs and Spices:
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp crushed red pepper flakes (optional)
- 2 bay leaves
For Serving:
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese
- Pasta of choice (such as rigatoni or pappardelle)
How Much Time Will You Need?
Total time needed is about 7 to 8 hours on low, or 4 to 5 hours on high in the slow cooker. Prep time, including chopping and browning, takes about 20 to 30 minutes. It’s a hands-off recipe after you add everything to the slow cooker, so it’s perfect for busy days or when you want dinner ready when you come home.
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. Brown the pork well on all sides, about 3-4 minutes per side, until it’s golden and caramelized. This step adds great flavor! Transfer the browned pork pieces to the slow cooker.
2. Sauté the Vegetables and Deglaze:
In the same skillet, add the chopped onion, carrot, and celery. Cook for about 5 minutes until soft and fragrant. Stir in the minced garlic and cook 1 more minute. Pour in the red wine and scrape up any browned bits from the pan. Let the wine simmer and reduce slightly, about 2-3 minutes. Then pour the whole mixture over the pork in the slow cooker.
3. Add Remaining Ingredients to Slow Cooker:
To the slow cooker, add the crushed tomatoes, broth, tomato paste, oregano, thyme, crushed red pepper flakes (if using), and bay leaves. Stir gently so everything mixes well.
4. Slow Cook:
Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the pork is very tender and falls apart easily.
5. Shred the Pork:
Remove the bay leaves. Using two forks, shred the pork pieces right in the sauce. Stir well to coat the meat thoroughly with the flavorful ragu.
6. Prepare Pasta:
Cook your pasta according to the package directions. Drain and place on a serving dish.
7. Serve:
Spoon the pork ragu generously over the pasta. Sprinkle with chopped fresh parsley and a good amount of freshly grated Parmesan cheese.
8. Enjoy!
Serve immediately and savor the rich, hearty, and comforting flavors of this slow-cooked pork ragu. It’s perfect for a cozy meal that feels like a warm hug.
Can I Use Frozen Pork Shoulder for This Recipe?
Yes, you can! Just make sure to fully thaw the pork shoulder in the refrigerator overnight before cooking. This ensures even cooking and safe temperatures throughout.
Can I Make the Pork Ragu Ahead of Time?
Absolutely! Slow cooker pork ragu tastes even better the next day as the flavors deepen. Prepare it a day in advance, refrigerate, and gently reheat on the stove or in the slow cooker before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the pork ragu for up to 3 months—just thaw overnight in the fridge before reheating.
What Pasta Works Best with Pork Ragu?
Wide, hearty pastas like rigatoni, pappardelle, or fettuccine are perfect for soaking up the thick sauce. But feel free to use your favorite pasta shapes—you really can’t go wrong!
