Slow Cooker Garlic & Herb Pork Shoulder Ragu with Pappardelle

Tender and flavorful pork shoulder slow-cooked in a rich garlic and herb-infused tomato sauce, served over wide pappardelle pasta. A comforting and easy Italian-inspired meal.

Prep Time

20 minutes

Total Time

8 hours 35 minutes

Calories

795 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.08/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Italian

Main Ingredient:

Pork•Pasta

Cooking Style:

Quick & Easy•Slow Cooker

Mood:

Comfort Food

Ingredients

Servings

3lbsPork Shoulder(Boneless, excess fat trimmed)

£9.00

2tablespoonsOlive Oil

£0.30

1largeYellow Onion(Diced)

£0.50

2mediumCarrots(Diced)

£0.25

2Celery Stalks(Diced)

£0.35

6clovesGarlic(Minced)

£0.20

1cupDry Red Wine(Such as Chianti or Cabernet Sauvignon)

£2.00

28ozCanned Crushed Tomatoes

£1.10

2tablespoonsCanned Tomato Paste

£0.25

2teaspoonsDried Oregano

£0.15

2teaspoonsDried Basil

£0.15

1Bay Leaf

£0.05

1cupChicken Broth(Low sodium)

£0.50

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Or to taste)

£0.05

1lbPappardelle Pasta

£1.75

0.3cupFresh Parsley(Chopped, for garnish)

£0.40

As neededGrated Parmesan Cheese(For serving)

£1.50

Total Cost

£18.51

£3.08 per serving

Instructions

1.
Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Season the pork shoulder generously with salt and pepper. Sear on all sides until browned, about 3-4 minutes per side. This step adds flavor.
2.
Sauté Vegetables: Remove the pork from the skillet and set aside. Add the diced onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3.
Deglaze and Combine: Pour in the red wine and scrape the bottom of the skillet to loosen any browned bits (this is called deglazing and adds a lot of flavor). Cook for 2 minutes, allowing the wine to reduce slightly.
4.
Slow Cook: Transfer the sautéed vegetables, wine mixture, crushed tomatoes, tomato paste, oregano, basil, bay leaf, chicken broth, salt, and pepper to the slow cooker. Place the seared pork shoulder on top of the sauce.
5.
Cook Slow and Low: Cover and cook on low for 8 hours, or on high for 4 hours, or until the pork is very tender and easily shreds with a fork.
6.
Shred the Pork: Remove the pork shoulder from the slow cooker and shred it with two forks. Discard the bay leaf.
7.
Simmer the Sauce: Return the shredded pork to the slow cooker and stir to combine with the sauce. Let it simmer on low for another 30 minutes to allow the flavors to meld.
8.
Cook the Pasta: While the pork is simmering, cook the pappardelle pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
9.
Combine and Serve: Add the drained pasta to the slow cooker with the pork ragu. Toss to coat, adding a little of the reserved pasta water if needed to create a saucy consistency. Serve immediately, garnished with fresh parsley and grated Parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (465g)

795 kcal / 3326 kJ

Carbs

56g

22% of RDA

Fat

36g

51% of RDA

Protein

58g

116% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

14 g

16% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer flavor, you can add a splash of balsamic vinegar or a pinch of red pepper flakes to the sauce.

If you don't have red wine, you can substitute with more chicken broth.

The pork ragu can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

For a thicker sauce, remove the lid from the slow cooker during the last 30 minutes of cooking time.

Cooking Equipment

Slow Cooker

Large Pot

Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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