8 hour slow cooked pork ragu

In my opinion, the only good thing about winter is the food! Well, sitting in front of an open fire with a glass of red isn’t too bad either, but that’s getting off topic.  On a rainy sunday morning at 8am, this delicious pork ragu commenced preparation!!

This is definitely a Saturday or Sunday dinner dish as it requires around 8 hours of slow cooking, but preparation isn’t too laborious, around 40 minutes.


brown the pork shoulder in flour

brown the pork shoulder in flour

1.8kg unboned pork shoulder
4 slices bacon or prosciutto
1 large onion, diced
2 large carrots, peeled and diced
2 celery sticks, sliced
1/2 red capsicum, diced
handful mushrooms, sliced finely
2 cloves garlic, minced,
2 tblsp plain flour
1 can diced tomatoes
50g tomato paste
1 cup red wine
2 tblsp red wine vinegar
2 tblsp worcestershire sauce
1.5 cups stock (I used veal stock from Harris Farm)


Cooking the veggies

cooking the veggies

Trim skin and excess fat from the pork shoulder, then cut into 4 pieces

Flour the pork pieces and brown in olive oil in a large pan (or the crock-pot section of the slow cooker if it is stove-top safe)

Remove the pork when brown on all sides and add the bacon, onion, carrots, celery and capsicum to the pan with a little more oil. Cook for 3-4 minutes until starting to soften, add the garlic and cook for a further minute.

Add the pork to the bottom of the slow cooker and put the cooked veggies on top, along with the raw mushrooms. Using the same pan again, add it back to the heat and pour in the red wine, tomato paste, red wine vinegar and worcestershire sauce. Stir until thick and all the browned flour pieces have been incorporated. Add the diced tomatoes and the stock and heat through.

Pour the sauce over the meat and vegetables, quick stir through and put the lid on the slow cooker. Cook for around 8 hours until the pork is very tender and falling apart.

This makes a great filling for tortillas or tacos, served with chilli lime coleslaw. We had it with fresh pasta, I sliced fresh lasagne sheets into thick ribbons (pappardelle) and cooked in boiling salted water for a few minutes.

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