The Ultimate slow-Cooked Pork Ragu

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: ground pork

Ground pork is more affordable and still flavorful.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option while white wine can be less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Tomato paste is often less expensive and can be used in smaller amounts.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is dairy-free and pecorino is often cheaper.

Preheat the oven’s grill. Remove the skin and excess fat from the pork using a sharp knife and use to make crackling for snacks before you serve the pasta.

Place the pork in a roasting pan, drizzle with olive oil, season generously and sprinkle with the rosemary. Grill for 15–20 minutes until lightly golden. Remove from the oven and adjust the oven’s temperature to 150°C.

Add the remaining ingredients to the pan around the pork, cover with baking paper and then a double layer of tinfoil, sealing very tightly.

Roast for 3 hours, then remove the foil and baking paper. Return to the oven and roast for a further 40 minutes. If the meat comes off the bone easily when shredded with a fork, it’s done. Rest for at least an hour, until completely cooled for easy shredding. Shred the meat using 2 forks.

Remove the pork from the sauce and skim off any excess fat. Simmer the sauce until reduced and thickened. Adjust the seasoning to taste and add a splash of balsamic vinegar if you like. Fold the shredded pork through the sauce and serve with the pan-roasted tomatoes, pasta and hard cheese.

Cooking Techniques

Spice Level:

Allergens