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This rich pork ragu has a fantastically indulgent sauce. Serve over pasta, polenta or gnocchi for a perfect weekend dinner.
Sometimes you really need a big pot of comfort food you know? We are big fans of comfort food in this house as you might have gathered if you’ve been reading this blog for any amount of time!
We were on holiday last week with my family which was brilliant because it meant I got to spend a few days with my lovely niece. She’s 18 months old and is simply gorgeous. I love her so much and the brilliant news is I’ve got a nephew on the way in November as well, another baby to love, I’m so excited!
Anyway, while we were away Will and I decided to cook dinner for my family and we went with a rich pulled pork ragu over pasta. The sauce we used is one we’ve used for duck ragu in the past but we managed to get some lovely local Norfolk pork and the flavour once it was cooked into the sauce was just insane!
We’ve made it several times before, it’s actually one of the only recipes we’ve made more than once. Not that we don’t make loads of nice recipes but there’s always so many new things to try cooking that we tend not to repeat things unless they’re really really good.
Normally when we do this with duck we slowly cook duck legs in the oven and the sauce on the hob before combining them both shortly before serving. For this pork ragu recipe we decided to do it a bit differently.
How to make pork ragu:
First we browned the pork joint over a high heat on the hob until the outside was crispy and brown.
While that was browning we also made the tomato sauce. Once that had cooked on the hob for about half an hour we put the pork in the sauce and cooked the whole thing in the oven for a couple of hours.
How to serve pork ragu:
Once it was finished cooking we just shredded the pork and served it over pasta with a little parmesan grated on top. Perfect.
Can you freeze pork ragu?
To freeze this pork ragu simply follow the instructions to make the ragu and then transfer to containers and leave to cool completely. Freeze for up to 3 months. When ready to eat defrost thoroughly and reheat in a saucepan over a low heat.
Find plenty of other meaty main courses here!
Keep scrolling to get the recipe…
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS ONCE YOU’VE MADE THIS RICH PORK RAGU?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Rich Pork Ragu
For the Sauce
- 100 ml Extra Virgin Olive Oil
- 1 Onion finely chopped
- 1 clove Garlic crushed
- 1/2 tbsp Salt
- 1/4 tsp Pepper
- Small pinch Chilli Flakes
- 750 g Tomatoes chopped
- 3 400g tins Chopped Tomatoes
- Pinch of Caster Sugar if necessary
For the Pork
- 1 tbsp Olive Oil
- Salt and Pepper
- 1.5 kilo Pork Shoulder
- Preheat the oven to 160°C/320°F. Heat half the oil in a large saucepan with the onion, garlic, salt, pepper and chilli over medium heat for about 15 minutes. Reduce heat and add the rest of the oil and fresh tomatoes and cook for another 15 minutes. Add the tinned tomatoes and bring to a simmer for another 10 minutes or so until the sauce has begun to reduce.
- While the sauce is cooking thoroughly cover the pork joint in salt and pepper. Heat the oil over a medium-high heat and then brown the pork all over.
- Once the sauce is made and the meat has been browned place the pork into the sauce and place in the oven, covered, for 2-3 hours until the pork is falling apart.
- Shred the pork and stir into the sauce. Serve over pasta, polenta or gnocchi and top with grated parmesan if desired.
Equipment you need to make this recipe…