Pork Ragu

Pork butt or shoulder is an economical cut of meat that's perfect for making this slow-cooked stew topping for pasta.

Ingredients

• 8 slices applewood smoked bacon, chopped
• 1 (2 pound) boneless pork shoulder, trimmed and cut into 2 inch pieces
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 1/2 cups chopped onions
• 2 cups chopped carrots
• 6 cloves garlic, minced
• 2 teaspoons dried oregano leaves
• 1/2 cup chicken broth
• 1 (28 ounce) can fire roasted crushed tomatoes, undrained
• 1 cup red wine (optional)
• 6 cups cooked pappardelle pasta
• Freshly shredded Parmesan cheese (optional)
• Chopped fresh oregano leaves, basil or parsley, if desired

Instructions

1. Spray a large slow cooker with cooking spray.
2. In 5 quart Dutch oven, cook bacon over medium-high heat for 10 to 12 minutes, stirring occasionally, until browned and crisp. With slotted spoon, remove bacon to small bowl.
3. Season pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add half of the pork to bacon drippings in Dutch oven, and cook for 4 to 6 minutes, turning occasionally, until browned. With slotted spoon, remove pork from Dutch oven to slow cooker. Repeat with remaining pork.
4. Add onions, carrots, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to Dutch oven; cook for 3 to 4 minutes, stirring frequently, until softened.
5. Stir in garlic and oregano; cook for 30 seconds.
6. Add broth and wine (if using); heat to simmering, stirring to remove brown bits on bottom. Transfer mixture to slow cooker with pork. Stir in tomatoes and bacon.
7. Cover; cook on LOW heat setting for 8 to 10 hours or until pork is tender and easily falls apart.
8. Before serving, shred pork with two forks.
9. Serve over cooked pasta. Garnish with Parmesan cheese and chopped fresh herbs.

Attribution

Photo credit: (c) Can Stock Photo / FomaA