Tender Stovetop Pork Ragu

4.3 from 3 reviews

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!

  • Prep Time: 15 min
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes

Yield: 6


  • 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
  • 1/2 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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. 


Entire dish can be made 1-2 days ahead of time: cover and cool room temp. Chill in fridge until ready to reheat.

Pork Ragu can be stored in freezer containers with lids, for future freezer meals.

Pork Ragu is delicious served with noodles/pasta, mashed potatoes, or rice. 


  • Serving Size: 1
  • Calories: 385
  • Sugar: 8.6 g
  • Sodium: 358.2 mg
  • Carbohydrates: 16.3 g
  • Fiber: 3.9 g
  • Protein: 54.3 g
  • Cholesterol: 165.5 mg
  • Author: Chew Out Loud
  • Category: main, dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Keywords: Pork ragu, easy pork ragu, stovetop pork ragu