Rigatoni with Slow Cooker Pork Ragu
Impress your guests or your family members of all ages with this restaurant-style ragu that’s hands-off and fuss-free. The pork ragu can be made up to two days in advance and stored in the fridge so it’s perfect for a quick weekday dinner.
Servings:
Serves 6
You’ll Need
- 1 398 mL can Hunt's Heirloom Crushed Tomatoes
- 1 Tbsp butter
- 1 Tbsp olive oil
- 3–3 ½ lb bone-in pork shoulder roast, excess fat trimmed
- 1 large carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 medium sweet onion, peeled and chopped
- 2 cloves garlic, finely chopped
- 2–3 sprigs rosemary
- 2–3 sprigs thyme
- 1 cup red wine
- ¼ cup Worcestershire sauce
- 1 tsp fennel seeds
- 1 400 g package small rigatoni
- Parmesan cheese (for serving)
Prep and Cook
- Melt the olive oil and butter in a Dutch oven set over medium-high heat. Generously season the pork shoulder with salt and pepper and place it in the pot, browning the meat on all sides (about 8–10 minutes in total)
- While the meat cooks, set up the slow cooker
Remove the lid and place the chopped carrots, celery, onion, and garlic on the bottom of the dish and stir to combine
Lay the herbs on the vegetables and set the browned pork shoulder on top - In a medium bowl, whisk together the Hunt's Heirloom Crushed Tomatoes, red wine, Worcestershire sauce, and fennel seeds
Pour the mixture over the pork and cover with the lid
Cook on high for 6–7 hours - When the meat is cooked through and easily pulls away from the bone, it’s done
Transfer the pork to a plate, remove the herbs’ stems from the cooker, and pour the liquid and vegetables into the pot you used to brown the meat
Bring the sauce to a boil, lower the heat to medium, and cook until the sauce is thick and reduced by about 1/3
While the sauce is cooking, remove the bone and excess fat from the pork and shred it using two forks
Put the meat back in the slow cooker and add the reduced sauce; stir to combine and cover - Cook the pasta according to the package directions
Serve the pasta topped with the pork ragu and fresh grated Parmesan
