Easy Stovetop Pork Ragu
I’m always on the hunt for make ahead meals because…life.
Any busy season of life makes all do-ahead things high on the priority list. Anything that can be streamlined = yes, please.
Enter this Stovetop Pork Ragu. It covers all bases. It’s a fabulously delicious dish that can be made well ahead of time. By that, we mean you can make this pork ragu up to 2 days in advance, which means it’s a perfect meal prep recipe.
This pork ragu is easy enough for a work-at-home day, yet it’s delicious enough for dinner with family and friends on the weekend. If you’re lucky enough to have leftovers, this dish tastes amazing the next day.
This succulent Pork Ragu is rustic, supremely tender, and tastes ridiculously fantastic.
It’s chock full of fresh herbs. Rosemary is especially apropos where slow braised pork is concerned. Fresh thyme and rosemary are classic for roasts and anything made in a big pot or Dutch oven.
The best cut for long, slow braise
This is an awesome way to use the more affordable cut of pork shoulder, sometimes labeled pork butt. It’s a favorite cut for long, slow braising. The ample simmer time makes this budget friendly cut into an incredibly savory and guest-worthy dish.
One bite and they’ll be raving over the tender, savory, rustic, and flavorful meal you could easily have made a day beforehand.
The flavors actually gain depth after resting overnight.
More Recipes to Make and Eat
- Slow Cooker Pork Loin with Gravy
- Sheet Pan Roast Pork Tenderloin with Potatoes
- Carnitas – Mexican Pulled Pork
- Beef Tenderloin Roast with Red Wine Sauce
- Instant Pot Beef Pot Roast with Gravy
Try this Sheet Pan Pork Tenderloin, Too:
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Tender Stovetop Pork Ragu
- 3 pounds boneless pork shoulder/butt, cut into quarters
- kosher salt and freshly ground black pepper
- 2 TB olive or canola oil, divided
- 1 large onion, finely chopped
- 6 garlic cloves, finely chopped
- 3 oz tomato paste
- ½ cup full bodied red wine
- 1 28 oz can crushed tomatoes with juices
- 4 large sprigs fresh thyme, plus extra for garnish
- 2 large sprigs fresh rosemary, plus extra for garnish
- 2 whole bay leaves
- Optional Garnishes: freshly chopped parsley or other fresh herbs
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 (per serving)
Here are some of our favorite roasts:
- Most Tender Pot Roast in a Slow Cooker. The epitome of slow cooker awesomeness.
2. Cuban Braised Pork with Mojo Sauce. This alone made us fall in love with Mojo. Fork-tender deliciousness.
3. Slow Cooker Pork Loin. Fabulously tender pork loin with the ease of a slow cooker.
4. Slow Cooker Kalua Pork. Simply amazing and addictive over a bed of rice.