Pork Ragu

Serving a dish of pork ragu with grated cheese.

Pork ragu is a meaty braised pork shoulder recipe made with San Marzano tomatoes, mushrooms and a savory sauce that’s delicious served over pappardelle, polenta or mashed potatoes. You can make this pork ragu recipe in a Dutch oven, slow cooker or Instant Pot, and it makes enough to feed a crowd.

Ingredients for the pork ragu recipe.

When you’re craving homey comfort food, nothing beats a hearty pork ragu. It’s a tasty, economical meal that feeds a crowd.

This meaty braised pork shoulder has an Italian flair and pairs well with pappardelle or egg noodles, goes great over mashed potatoes or creamy polenta, and leftovers can used for a Braised Pork Italian Hoagie or Leftover Braised Pork Tacos.

Why this recipe works:

  • Pork shoulder (a.k.a. Boston Butt) is a tough cut of meat that becomes fork tender when braised.
  • It’s seasoned with garlic, Italian herbs and spices for a pork shoulder ragu that’s meaty and flavorful.
  • Pick your favorite method for making it… in a Dutch oven, Instant Pot or make slow cooker pork ragu.
  • This pork ragu recipe can be made ahead and freezes well.
  • It makes a big pot to feed a crowd, and everyone loves it.

Ingredients:

  • Pork Shoulder – you can use a boneless or bone-in pork shoulder for this ragout recipe – (a bone-in will add extra body and flavor to the dish).
  • Kosher Salt – I use Diamond Crystal kosher salt, which has less salt by volume than Morton’s kosher salt. If you have Morton’s, you’ll want to scale back the seasoning by about ⅓. Otherwise, it will be over-salted.
  • Black Pepper – I recommend grinding your peppercorns for the best flavor; pre-ground pepper isn’t as potent, and ground spices don’t have as long of a shelf-life.
  • Olive Oil – for searing the chunks of pork shoulder and sauteing the vegetables and mushrooms.
  • Onion – Use a medium-large onion, preferably yellow, but you can use red or white onions as well.
  • Celery – use the whole stalk and any green leaves attached (those leaves have flavor).
  • Carrots – Depending on how thick your carrots are, you may be able to slice them crosswise into bite-sized pieces. If they’re on the bigger side, cut them into ¼-½” dice.
  • Garlic – Don’t be shy with this ingredient — I used 3 large cloves (about 1 tablespoon of minced). The flavor of the garlic mellows as the pork shoulder braises.
  • Mushrooms – You can use white button mushrooms or cremini for this recipe.
  • Dried Mushrooms – are optional, but if you have some on hand, they amp up the meatiness of the pork ragout. Dried mushrooms need to be soaked in hot water before adding them in the braised pork – I also use some of that mushroom soaking liquid in the braise.
  • San Marzano Tomatoes – you can also use pomodoro tomatoes in puree – avoid diced tomatoes.
  • Red Wine – it doesn’t need to be expensive; just something you’d like to drink. Since the pork ragu recipe only uses a cup, I usually pour the rest to serve with the meal. You can use cabernet, pinot noir, merlot or a red wine blend.
  • Broth* – If you’re using the optional dried mushrooms, reserve some soaking liquid in place of broth. Use low-sodium chicken or beef broth if you’re not using dried mushrooms.
  • Fennel Seed – has an anise flavor; lightly crush the fennel in a mortar and pestle before adding it to the pork ragu to release its flavor.
  • Crushed Red Pepper Flakes – adds a spicy heat to the pork ragout recipe; you can adjust the quantity depending on your tastes.
  • Thyme – 4-5 sprigs of fresh or you can use 1 teaspoon of dried thyme leaves.
  • Oregano – 2-3 sprigs of fresh or use 1 teaspoon of dried oregano.
  • Rosemary – use one large sprig of fresh rosemary, finely chopped or one teaspoon of dried rosemary.
  • Dried Bay Leaves – a standard addition for slow-cooking braises and stews, the flavor of the bay is subtle with a minty quality. You probably won’t know it’s in there, but you’ll miss it if you leave it out.
Searing chunks of pork shoulder.

Instructions:

  1. Cut the pork shoulder into large chunks and season with salt and pepper.
  2. Sear the pork in olive oil until browned on all sides; transfer to a rimmed baking sheet.
  3. Saute the carrots, onions and celery in the same pot until tender and transfer to a small bowl.
  4. Saute the mushrooms in the same pot; once they’ve given up their liquid and browned, add the garlic and cook for an additional minute until fragrant.
  5. Add the sauteed vegetables back to the pot and add the rehydrated dried mushrooms (if using) along with the tomatoes, wine, broth (or mushroom soaking liquid) and herbs. Stir to combine.
  6. Nestle the chunks of pork into the vegetables and braising liquid and cook until tender.
  7. Use a glass measuring cup to scoop out 1 to 1½ cups of the braising liquid and set aside. (You can add some back later if your ragu is dry).
  8. Transfer the pork to a rimmed baking sheet and shred the meat. Add the slow cooked pork back into the ragu and stir to combine.
  9. Taste for seasonings and adjust to your tastes.
  10. Serve pork ragu with pappardelle pasta, mashed potatoes, soft, creamy polenta or cooked grits.

You’ll love the versatility of this pork ragu recipe, which can be made in a Dutch oven, slow cooker or Instant Pot. The basic recipe is the same, but the steps vary based on your chosen method.

How To Braise Pork Shoulder

A Dutch oven is a cast iron pot that holds and conducts heat very well. They have a heavy lid, which seals in the contents of the pot and promotes a good braise. This recipe requires a large Dutch oven (6-8 quarts).

For Dutch Oven Method:

  1. Sear the chunks of meat in hot oil until browned.
  2. Transfer to a dish and sauté the vegetables until tender. 
  3. Stir in the tomatoes, wine and herbs.
  4. Transfer the pork back to the pot along with any juices and nestle into the sauce.
  5. Cover and cook in a preheated 325° oven for 2 to 2½ hours or until the braised pork shoulder is fork tender. 

For Slow Cooker Method:

Slow cookers don’t have a saute function, so you’ll need to sear the pork shoulder and saute the vegetables in another pot before assembling the pork ragu to braise.

  1. Sear the meat in a heavy-bottomed skillet or pan and transfer to a plate or baking dish.
  2. Saute the mire-poix vegetables in the same pan, until tender and transfer to the slow cooker.
  3. Saute the mushrooms until browned, add the garlic and cook until fragrant, then transfer to the slow cooker.
  4. Add the tomatoes, wine, broth and seasonings and stir well.
  5. Add the pork and any accumulated juices to the pot and press them into the liquid so they’re about ¾ way into the sauce. 
  6. Cover and cook the pork ragout in a slow cooker on high for 3-4 hours or low for 7-8.

For Instant Pot Method:

If you have a smaller Instant Pot, it may not hold all of the ingredients below the max fill line. I would recommend using the Dutch oven or slow cooker method, instead.

  1. Use the sauté function to brown the meat as indicated above.
  2. Transfer the meat to another platter and continue to sauté the vegetables until they’re tender and the mushrooms have given up their liquid.
  3. Add the rest of the ingredients to the pressure cooker and tuck the pieces of pork shoulder into the sauce.
  4. Cook on high pressure for 50 minutes and let the pressure release naturally.

Each of these methods works, but my favorite is the Dutch Oven. I like it because you can do everything in one vessel, from searing and sauteing to slow braising and even serving. It’s faster than the slow cooker, and I like it better than the Instant Pot because you can smell the meal as it’s cooking.

Newsletter Signup
Join our community of food lovers!

Get my latest recipes, helpful kitchen tips and more good things each week in your inbox.

Pro-Tips:

  • If using fresh herbs, I like to tie them into a bundle with kitchen twine, add them to the pot, and then fish out the herb bundle before serving. The thyme and oregano will fall off into the braise, so no chopping is required. Note: Rosemary has more rigid leaves; you must chop them finely.
  • There are only two of us in the house, but oftentimes, I’ll find whole pork shoulder on sale. It’s a large cut of meat, so I will buy the whole shoulder and cut it into smaller, more manageable pieces, about 3 pounds each, wrap and freeze them until I’m ready to make something like this pork ragu. It’s a great way to stretch your food dollar.
  • Pork shoulder is a fatty cut, so to remove the excess grease, I recommend braising the pork ragu a day ahead, cooling it to room temperature and refrigerating it overnight. The fat will congeal on top, and you can easily scoop it off with a spoon to discard it. Reheat the ragout recipe, shred the meat and add it to the pot.

Variations:

  • Add 3-4 tablespoons of tomato paste or an additional cup of crushed tomatoes to the braise for a deeper tomato flavor.
  • You can make the pork ragu on the stovetop in the Dutch oven. It will need to simmer with the lid on for about 2½-3 hours. Just be sure to stir the braise with a wooden spoon every 20 minutes to prevent scorching on the bottom of the pot.
  • To thicken the sauce, mash together one tablespoon of butter and flour. Mix so that no dry bits of flour are left, then stir it into the ragu as it simmers. The sauce will thicken. Alternatively, you can make a slurry of 2 teaspoons of cornstarch and one tablespoon of water. Bring the pork ragu to a boil and add the slurry, stirring for one minute.

Storage and freezing:

Store pork ragu in an airtight container in the refrigerator for up to 5 days. Reheat on the stove over medium heat or in the microwave in 30-second to 1-minute bursts, stirring after each.

You can freeze leftover pork ragu for up to 3 months in an airtight container in the freezer. Because we’ve got a smaller household, I portion the ragout recipe into 2-cup freezer containers for easy dinners when I don’t feel like cooking.

a Slow cooker filled with pork ragu.

FAQs

Is it Boston Butt Pork Butt or Pork Shoulder?

Boston butt is a pork butt is a pork shoulder—three names for the very same cut of meat.

Fun Fact: in Colonial times, pork shoulders were shipped in barrel containers called “butts” to the colonies. Boston was one of the ports they were shipped to — and Boston Butt became synonymous with pork shoulder.

How big are Pork Shoulders?

A whole pork shoulder can be anywhere from 5 to 8 pounds. For this pork ragu recipe, I’m only using about 3 pounds of Boston butt. That way, I’m not stuck with an immense amount of meat at one sitting.  You can do this too, or if you want to double the recipe (about 3 pounds of braised pork shoulder), you can.

Pork ragu pappardelle.

Pork ragu with pappardelle pasta is a classic pairing. The wide noodles are great for swirling around the chunks of pork and vegetables. Because pappardelle is larger pasta, you don’t need to use as much, about 2 ounces per person.

Be sure to serve this with grated Grana Padano, Pecorino Romano or parmesan cheese. It’s also good with a sprinkle of fresh herbs.

What To Serve with Pork Ragout:

Sprinkling cheese over the ragout recipe.

Tried this recipe? Leave a rating and review.

Your comments and shares are invaluable to me and the thousands of readers who use this site daily. If you've made the recipe, leave a star rating and review. We want to hear how you liked it.

We'd love it if you shared the recipe with your friends on social media!

a bowl of pork ragu pappardelle.
Print Pin
4.13 from 8 votes

Pork Ragu

This hearty pork ragu is made with pork shoulder braised in a rich liquid of San Marzano tomatoes and wine with aromatics. It’s a meaty, rich comfort food that’s great over pappardelle or mashed potatoes.  
Author: Lisa Lotts
Course Main Course
Cuisine American
Keyword pork, ragout, tomatoes
Prep Time 20 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 20 minutes
Servings 8

SPECIAL EQUIPMENT:

  • 1 Slow Cooker (7 quart) OR
  • 1 Large Dutch oven (7 quart) OR
  • 1 large Pressure Cooker or Instant Pot

INGREDIENTS:

  • 2 tablespoons olive oil divided
  • 3 pounds boneless pork shoulder
  • tablespoons kosher salt Divided. I use Diamond Crystal kosher salt. If you use Morton’s, use 1 tablespoon, as it’s saltier by volume.
  • 2 teaspoons black pepper divided
  • 1 medium onion diced
  • 1 cup chopped celery diced
  • 1 cup chopped carrot peeled and diced
  • 3 large cloves garlic minced
  • 8 ounces button mushrooms (or cremini sliced
  • 4 ounces dried mushrooms optional, + 2 cups hot water for soaking
  • 1 teaspoon dried fennel lightly crushed
  • ½-1 teaspoon crushed red pepper flakes
  • 5 sprigs thyme
  • 2 sprigs fresh oregano or 1 teaspoon dried
  • 2 bay leaves
  • 1 teaspoon fresh chopped rosemary or ½ teaspoon dried
  • 28 ounces san marzano tomatoes in puree
  • 1 cup red wine
  • ½ cup reserved mushroom liquid (from reconstituted dried mushrooms) or low-sodium chicken broth or beef broth, optional

DIRECTIONS:

  • Cut pork shoulder into 3-4 large chunks. Season with about 1 teaspoon of the kosher salt and half of the pepper.

FOR DRIED MUSHROOMS (IF USING):

  • If using the dried mushrooms, place the fungi in a bowl or 2-cup glass measuring cup and cover with boiling water. Place a saucer or bowl over the mushrooms to submerge them in the hot liquid. Set aside for 20 minutes to steep.
  • Remove the mushrooms with a slotted spoon and transfer to a cutting board. Roughly chop the mushrooms. Strain the mushroom liquid through a strainer and reserve for the pork ragu.

TO SEAR PORK SHOULDER & SAUTE VEGETABLES & MUSHROOMS:

  • Heat a large Dutch oven or heavy-bottomed skillet over medium-high heat. When hot, add 1 tablespoon olive oil and add the chunks of pork to the pot searing on all sides for at least 2 minutes each until each side is seared and browned. Transfer the meat to a rimmed baking sheet.
  • Add 1½ teaspoons of olive oil and when hot, add the diced onion, celery, and carrots to the pan, sprinkle with 1 teaspoon kosher salt and ½ teaspoon pepper and cook over medium heat until the vegetables are tender, about 4-5 minutes. Transfer the vegetables to a bowl.
  • Add the remaining 1½ teaspoons olive oil to the pan; when it’s hot, add the chopped mushrooms and 1 teaspoon kosher salt. Saute the mushrooms for 4-5 minutes or until they give up their liquid and start to brown. Stir in the chopped garlic and heat through until fragrant, about 1 minute.

TO BRAISE IN A DUTCH OVEN:

  • You can build the entire dish in a Dutch oven. Preheat the oven to 325° and follow the steps above.
  • Combine the sauteed vegetables and mushrooms plus dried mushrooms, if using, in the Dutch oven. Stir in the tomatoes and their puree, 1 cup of the mushroom liquid from dried mushrooms (if using); otherwise, add ½ cup of low-sodium chicken broth., red wine, fennel, crushed red pepper flakes, chopped rosemary, bay leaves and the herb bundle.
  • Add the pork chunks and any accumulated juices to the Dutch oven along with ½-1 teaspoon kosher salt. Cover tightly with a lid and transfer to the oven to braise for 2½-3 hours.

TO BRAISE IN A SLOW COOKER:

  • Combine the sauteed vegetables, mushrooms, and dried mushrooms (if using)plum tomatoes and their sauce in the slow cooker. Stir in ½ cup of the mushroom liquid from dried mushrooms (if using; otherwise, add ½ cup low sodium broth), the red wine, fennel, crushed red pepper flakes, minced rosemary, bay leaves, herb bundle and 1 teaspoon kosher salt.
  • Use tongs to nestle the chunks of pork and any accumulated juices into the vegetables so the meat is covered about 75% with liquid and vegetables. Cover with the lid and cook on low heat for 6-8 hours or 3-4 hours on high until the pork is tender.

TO BRAISE IN AN INSTANT POT OR PRESSURE COOKER:

  • Working in batches, use the saute function on the instant pot to heat 1 tablespoon of olive oil and brown the seasoned pork chunks until every side is seared and browned. Transfer the chunks of pork to a rimmed baking sheet.
  • Heat 1½ teaspoons olive oil in the pressure cooker and add the onions, carrots celery and one teaspoon kosher salt. Cook for 3-4 minutes or until the vegetables are slightly softened and transfer to a bowl.
  • Heat the remaining 1½ teaspoons olive oil in the pressure cooker and add the fresh mushrooms and one teaspoon salt. Saute, occasionally stirring, until they give up their liquid and start to brown. Add the garlic and cook, stirring for 1 minute, until very fragrant.
  • Add the sauteed vegetables back to the pot, along with the chopped reconstituted dried mushrooms (if using), tomatoes and their puree, fennel, crushed red pepper flakes, bay leaves, chopped rosemary, thyme and oregano, 1 teaspoon kosher salt, red wine and ½ cup of the reserved mushroom liquid or broth. Stir to combine.
  • Add the browned pork to the pot and nestle down into the vegetables and juices, be careful not to fill the pot over the maximum fill line.
  • Seal the pressure cooker and bring it to high pressure. Cook for 50 minutes at high pressure, then let the pressure release naturally.

SHRED THE PORK RAGU:

  • Transfer the pork to a rimmed baking sheet. Dip a glass measuring cup into the pot and collect about 1 to 1½ cups of ragout liquid and set aside.
  • Shred the pork into using shredding claws or a fork and tongs.  Add the pork back into the ragout and stir it to blend with the sauce.

TO SERVE:

  • Season the pork ragout to taste with remaining salt and pepper.  Serve over cooked pappardelle or egg noodles with Pecorino Romano, Grana Padana or Parmesan cheese and fresh herbs.

RECIPE VIDEO:

YouTube video

NUTRITION:

Calories: 340.68kcal | Carbohydrates: 16.99g | Protein: 41.24g | Fat: 9.71g | Saturated Fat: 2.39g | Polyunsaturated Fat: 1.32g | Monounsaturated Fat: 5.15g | Trans Fat: 0.03g | Cholesterol: 102.06mg | Sodium: 1428.91mg | Potassium: 1121.22mg | Fiber: 3.4g | Sugar: 2.62g | Vitamin A: 2810.87IU | Vitamin C: 4.88mg | Calcium: 49.47mg | Iron: 2.61mg

“Pin It” For Later!

a Pinterest pin to save for later.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

24 Comments

  1. 5 stars
    Love this recipe! You included the nutritional information but not for the serving size it would pertain to. Can you include the serving size? Thank you.

  2. 5 stars
    I made this and the flavors are wonderfull!

    1. I’m so glad you like it! Send me a pix when you make it!

  3. gerhardamandanel says:

    I think I can make this too – love your pictures!

  4. You’re totally right about the South Florida “frigid” temperatures. My fiancee and I are always making chilis and gumbos when it dips into the 60’s, haha! I’d love to add this dish to our cold nights repertoire. 🙂

  5. Well I didn’t realize I was hungry but my belly rumbled as I was scrolling through all your gorgeous pictures. This looks so great!

    1. Thanks, Sarah! It’s really good and super-easy to make!

  6. hotpinkshrink says:

    This looks so yummy! I need to make this asap! 😀

  7. It’s 34 degrees in New York today, so this sounds absolutely delicious. I want a giant bowl of it and a glass of red wine stat!

    1. I think it’s just what the doctor ordered, Lucy!

  8. Pork ragu is a favorite of mine, and your recipe looks delicious! I had to chuckle about your comments on winter weather… I live in McAllen, Texas (near the gulf) and our climate is similar to Florida’s. Having hit 90 a couple of times already, I’m already clamoring for salads, and the pork ragu is a nice memory!

    1. I hear you! But actually it’s chilly here today – 55?. Ragout tonight!

  9. Ha, I laughed out loud when I got to “South Florida.” As a life-long Southern Californian, I can relate. I love the cold, but 45 degrees is cold for here. I can’t even fathom “real” cold.

    This looks so fantastic. I’ve never made pork rago?t before, but now I’m dying to try it.

    1. I know, I’m such a wimp! We went to Minnesota once in December and it was -17?. I couldn’t leave the house.

  10. foodhuntersguide says:

    5 stars
    I love everything about this.

  11. This looks fantastic! Yum! 🙂