Shredded Pork Ragu
Makes 5 cups; enough for 1 pound pasta
Cooking Time 6 to 7 hours on Low or 4 to 5 hours on High
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: Iterations of this dish found in the Italian countryside simply combine a can of
tomatoes with a stray piece of pork and an onion before the pot is left to simmer
for hours, resulting in a sauce that’s flavorful but not fussy. In our quest for an
effortless yet full-flavored pork ragu that we could let simmer away in our slow cooker,
we began by searching for the best cut of meat. Though pork shoulder offered richness
and depth of flavor, it required some knife work. Instead, we turned to another fatty
but prep-free cut: boneless country-style pork ribs. The ribs turned ultratender after
a long stay in the slow cooker and gave our sauce a truly meaty, rich flavor. Boosting
the pork’s meaty flavor with tomato paste and soy sauce ensured that our ragu offered
serious depth and complexity, and tomato puree guaranteed that it was plenty thick
and coated our pasta nicely. Microwaving the tomato paste with our aromatics—onion,
garlic, and a bit of oregano and red pepper flakes—worked to intensify its flavor.
Finishing with parsley brightened up this hearty dish. See the sidebar that follows the recipe.
|
1 |
cup chopped onion |
|
2 |
tablespoons tomato paste |
|
1 |
tablespoon minced garlic |
|
1 |
tablespoon olive oil |
|
1 |
teaspoon dried oregano |
|
⅛ |
teaspoon red pepper flakes |
|
1 |
(28-ounce) can tomato puree |
|
2 |
tablespoons soy sauce |
|
|
Salt and pepper |
|
1½ |
pounds boneless country-style pork ribs, trimmed |
|
¼ |
cup minced fresh parsley |
1. Microwave onion, tomato paste, garlic, oil, oregano, and pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in tomato puree, soy sauce, ½ teaspoon salt, and ½ teaspoon pepper. Season pork with salt and pepper and nestle into slow cooker. Cover and cook until pork is tender, 6 to 7 hours on low or 4 to 5 hours on high.
2. Using large spoon, skim excess fat from surface of sauce. Break pork into about 1-inch pieces with tongs. Before serving, stir in parsley and season with salt and pepper to taste.