Slow Cooker Pork Ragu is a hearty and comforting dish that features tender, slow-cooked pork simmered in a rich tomato sauce with garlic, herbs, and a touch of wine. The pork becomes so soft it practically falls apart, making every bite full of flavor and satisfying texture. It’s the kind of meal that fills your kitchen with cozy aromas and makes you eager for dinner.
I love making this in my slow cooker because it’s mostly hands-off, letting the flavors develop while I go about my day. One of my favorite tricks is to use a good quality canned tomato or passata for a smooth sauce, and I like to add a bit of crushed red pepper for a subtle kick. It’s easy to adjust the seasoning to suit your taste, and leftovers are even better the next day!
This pork ragu is perfect served over pasta, polenta, or even mashed potatoes if you want to get creative. I often sprinkle some fresh parmesan and chopped parsley on top to add brightness before serving. It’s a family favorite that always brings folks around the table, making any day feel special with very little fuss.
Key Ingredients & Substitutions
Pork Shoulder or Butt: This cut is perfect for slow cooking because it becomes tender and juicy. If you can’t find it, pork leg works, but it’s a bit leaner and might not shred as easily.
Tomatoes: I prefer crushed tomatoes or passata for a smooth sauce. Whole peeled tomatoes can work too—just crush them by hand or blend slightly before adding.
Red Wine: It adds deep flavor and acidity but can be skipped or replaced with extra broth or a splash of balsamic vinegar if you prefer no alcohol.
Vegetables (Onion, Carrots, Celery): These build the flavor base. If you’re short on celery, add more carrots or onion. Finely chopping helps them melt into the sauce.
Herbs and Spices: Dried oregano and basil work well, but fresh herbs can be added at the end for brightness. Crushed red pepper flakes add warmth but omit if you don’t like heat.
How Do You Get the Pork Tender and Perfectly Shredded?
The key to tender pork ragu is slow cooking low and slow, which breaks down tough fibers.
- First, sear the pork well in a hot pan to develop flavor – don’t skip this step!
- Cook on low heat for 6-8 hours rather than high heat. This gentle cooking keeps the meat moist and tender.
- Once cooked, let the pork rest a bit, then shred using two forks. If it doesn’t shred easily, it needs more time.
- Return the shredded pork to the sauce so it soaks up extra flavor before serving.
Slow cooker timing can vary, so check tenderness toward the end of cooking to avoid dry meat.
Equipment You’ll Need
- Slow cooker – it gently cooks the pork low and slow for tender, shreddable meat without much effort.
- Large skillet – you’ll sear the pork and sauté vegetables here to build deep flavor before slow cooking.
- Wooden spoon or heatproof spatula – great for stirring the sauce without scratching your pans.
- Sharp knife and cutting board – to chop veggies finely and cut the pork into chunks easily.
- Two forks – perfect for shredding the cooked pork into tender pieces before mixing it back into the sauce.
Flavor Variations & Add-Ins
- Swap pork for beef chuck roast – it also shreds nicely and offers a richer taste.
- Add chopped mushrooms with the veggies – they add earthiness and extra texture.
- Stir in chopped olives or capers at the end – these bring a salty, briny kick that brightens the sauce.
- For a creamy twist, mix in a splash of cream or dollop of mascarpone right before serving to soften the tomato acidity.
Slow Cooker Pork Ragu
Ingredients You’ll Need:
For The Ragu:
- 2 lbs pork shoulder or pork butt, trimmed and cut into chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes or tomato passata
- 1/2 cup chicken or vegetable broth
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Serving:
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese
- 12 oz wide pasta noodles (e.g., pappardelle or tagliatelle)
How Much Time Will You Need?
This recipe requires about 15-20 minutes for preparation, followed by 6-8 hours of slow cooking on low (or 4-5 hours on high). Plus, about 10-12 minutes to cook pasta and finish up.
Step-by-Step Instructions:
1. Sear The Pork:
Heat olive oil in a large skillet over medium-high heat. Season the pork chunks with salt and pepper. Sear the pork in batches until browned on all sides, then transfer the browned pork to your slow cooker.
2. Cook Vegetables:
In the same skillet, add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes or until veggies are softened. Add minced garlic and cook for another minute until fragrant.
3. Add Wine and Deglaze:
Pour in the red wine, scraping up any browned bits stuck to the skillet’s bottom. Let the wine simmer for about 3 minutes to reduce slightly.
4. Combine Ingredients in Slow Cooker:
Pour the wine and vegetable mixture into the slow cooker. Add crushed tomatoes, broth, tomato paste, dried oregano, basil, and crushed red pepper flakes if you want a little heat. Stir everything together well.
5. Slow Cook The Pork:
Cook on LOW for 6-8 hours or HIGH for 4-5 hours, until the pork is very tender and easy to shred with a fork.
6. Shred The Pork:
Remove the pork pieces from the slow cooker and shred them using two forks. Return the shredded pork to the sauce, mix well, and adjust the seasoning with salt and pepper to your liking.
7. Cook Pasta:
Prepare pasta according to the package instructions until al dente. Drain the pasta and toss lightly with a little olive oil to keep it from sticking.
8. Serve:
Plate the pasta and generously spoon the pork ragu over the top. Garnish with fresh chopped parsley and freshly grated Parmesan cheese. Enjoy your delicious, comforting Slow Cooker Pork Ragu!
Can I Use Frozen Pork Shoulder for This Recipe?
Yes, you can use frozen pork shoulder, but make sure to thaw it completely in the fridge overnight before cooking. This helps ensure even cooking and tenderness.
Can I Make Slow Cooker Pork Ragu Ahead of Time?
Absolutely! The ragu tastes even better the next day after the flavors meld. Store it in an airtight container in the fridge for up to 3 days or freeze for longer storage.
What Pasta Works Best with Pork Ragu?
Wide noodles like pappardelle or tagliatelle are ideal as they hold the sauce nicely. However, feel free to use any pasta you like, including rigatoni or spaghetti.
How Should I Store and Reheat Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave until warmed through.