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Tender Stovetop Pork Ragu
This Tender Stovetop Pork Ragu is rustic, simple, and supremely delicious. Everything is cooked in one big pot, to savory perfection. This fork-tender Pork Ragu is a surefire crowd pleaser. Bonus: it can be made a day or two ahead of time!
👥 6 Servings⏱️ Prep & Cook: 4h 15m⏳ Prep: 15 min🔥 Cook: 4h👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- pan
📝 Preparation Steps
1
Season
2
Towel-dry the pork on all sides. Sprinkle a thin, even layer of kosher salt and freshly ground black pepper on all sides of pork and pat seasoning in.
kosher salt and freshly ground black pepper
3
Sear Pork
4
Heat 1 TB oil in a Dutch oven or large heavy pot over medium heat. Brown pork on all sides, ⏱️ 10-12 min. Transfer browned pork to a dish.
5
Saute
6
Remove burned bits from pot but leave rest of pan drippings and golden bits there. Add onion and garlic to the pot with remaining 1 TB oil. Stir often over medium heat until onion is caramelizing, ⏱️ 5-10 min. Add tomato paste and stir until slightly darkened in color, ⏱️ 1 min.
large onion (finely chopped)1tomato paste3 oz
7
Add Ingredients
8
Add wine and cook, scraping up any browned bits, until mixture is thickened, ⏱️ 1 min. Add tomatoes with juices, thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with accumulated juices.
bay leaves2
9
Simmer
10
Bring liquid to a boil and reduce to simmer. With lid slightly ajar, continue to simmer until pork is very fork-tender and sauce is thickened (thicker than a typical pasta sauce) ⏱️ 3-4 hours.
11
Shred pork or break apart into bite-size pieces. Taste and season with additional kosher salt and black pepper, as needed. Garnish with more freshly chopped herbs, as desired.
Nutrition Facts
calories
385 kcal
fat Content
11.2 g
serving Size
1 serving
fiber Content
3.9 g
sugar Content
8.6 g
sodium Content
358.2 mg
protein Content
54.3 g
cholesterol Content
165.5 mg
carbohydrate Content
16.3 g
saturated Fat Content
2.1 g
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