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!

Key Ingredients

Boneless Pork Shoulder | Butter Tomato Paste | Crushed Tomatoes Full Bodied Red Wine | Fresh Thyme Rosemary | Bay Leaves

-  Towel-dry the pork thoroughly, then season it evenly.

Step 1

-  Heat oil in a Dutch oven over medium heat and brown the pork on all sides.

Step 2

- Add onion and garlic to the pot with the remaining oil, stirring frequently until the onion caramelizes.

Step 3

-  Stir in the tomato paste until it darkens slightly in color. Pour in the wine, ensuring to scrape up any browned bits from the bottom of the pot.

Step 4

- Add the tomatoes along with their juices, thyme, rosemary, and bay leaves to the pot. Stir in water and pork along, with accumulated juices. Bring to a boil, followed by simmer for 3-4 hours.

Step 5

-  Shred the pork into bite-sized pieces. Taste the sauce and season with additional salt, pepper, and herbs as desired.

Step 6

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