Pork Ragu
Cozy up with a bowl of Ragu!
- Dinner
- Winter
- Budget Friendly , Weekend, Celebrations
- Moderate
Ingredients
13
Time/hr
9
Servings
6
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Ingredients
1 bone in pork shoulder – about 4 lbs
1 stick butter
1 large onion, diced
1 cup celery, diced
1 cup carrot, diced
1 tbsp garlic crushed
1 tbsp salt
1 tbsp Italian seasoning
28 ounces diced tomatoes or crushed
6 oz tomato paste
1 cup vermouth – or any wine
2 cups veggie stock
4 bay leaves
Directions
Put all ingredients into a crockpot or instapot. If using an instapot, you can sauté your veggies and spices in the stick of butter before adding in all other ingredients. Slow cook on high heat for 8-10 hours until meat is falling off the bone. Check halfway if possible. After 10 hours, remove the bay leaves. Shred the pork to allow it to marinate back into the sauce for at least 30 minutes. Remove the bones after shredding the meat. Serve over risotto or pasta, top with parmesan and parsley!
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