Braised Pork Ragu
Braised pork ragu is a slow-cooked Italian-American braise where pork shoulder becomes fall-apart tender in a rich sauce of mirepoix, red wine, and herbs. It's ideal for a make-ahead dinner served over creamy mashed potatoes.
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Braised pork ragu is a slow-cooked Italian-American braise where pork shoulder becomes fall-apart tender in a rich sauce of mirepoix, red wine, and herbs. It's ideal for a make-ahead dinner served over creamy mashed potatoes.
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Cut the pork shoulder into large 2-3 inch cubes.
In a small bowl, combine salt, garlic powder, onion powder, paprika, and black pepper.
Season the pork cubes generously on all sides with the spice mixture.
Chop the carrots, celery, and onion.
Mince the garlic cloves.
Tie the fresh thyme and rosemary together with kitchen twine to create a bouquet garni.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the pork cubes in batches until deeply browned on all sides. Remove the pork from the pot and set aside.
Add the chopped carrots, celery, and onion to the pot. Sauté until softened, about 5-7 minutes, scraping up any browned bits from the bottom.
Stir in the tomato paste and cook for one minute until it darkens slightly.
Add the minced garlic and cook until fragrant, about 30 seconds.
Deglaze the pot with apple cider vinegar.
Pour in the red wine, bring to a simmer, and cook for a few minutes to reduce.
Add the herb bundle and bay leaves to the pot.
Return the seared pork and any accumulated juices to the pot.
Pour in the beef broth until the pork is mostly submerged.
Bring the liquid to a simmer, then cover the pot. Transfer to a preheated 325°F (160°C) oven and braise for 2.5 to 3 hours, or until the pork is fall-apart tender.
Carefully remove the pot from the oven. Remove the pork pieces and set them on a plate.
Discard the herb bundle and bay leaves from the sauce.
If desired, skim any excess fat from the surface of the sauce. Bring the sauce to a simmer on the stovetop to reduce and thicken slightly.
Return the pork to the pot and shred it into the sauce using two forks or tongs.
Serve the pork ragu over a bed of creamy mashed potatoes and garnish with fresh chopped parsley.
Cool completely, then store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop with a splash of water or broth.
Dutch oven or heavy braising pot with lid
Pork shoulder typically braises for 3–4 hours at 325°F until it shreds easily with a fork. Check for doneness by piercing the meat; it should offer no resistance.
Yes. On a slow cooker, braise on low for 8 hours; on Instant Pot, use high pressure for 90 minutes, then natural release. Sear the pork first for best flavor.
Use a dry red wine like Pinot Noir or Barbera. Avoid very expensive bottles; a mid-range cooking wine will develop the same depth of flavor.
Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the oven.
Serve over egg noodles, creamy polenta, soft risotto, or crusty bread. It also works well over pappardelle pasta.
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