Italian Pulled Pork Ragu Recipe

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Claudia Published: December 28, 2020 Modified: June 1, 2021

How To Make Italian Pulled Pork Ragu

This pulled pork ragu is made with seasoned tenderloin, crushed tomatoes, and roasted red peppers. Cook it in an instant pot, slow cooker, or stovetop.

Preparation: 10 minutes
Cooking: 1 hour
Total: 1 hour 10 minutes

Serves:

Ingredients

  • 18ozpork tenderloin
  • 1tspkosher salt
  • black pepper,to taste
  • 1tspolive oil
  • 5clovesgarlic,smashed with the side of a knife
  • 28oztomatoes,(1 can), crushed
  • 7ozsmall red peppers,(1 jar), roasted drained
  • 2sprigsfresh thyme
  • 2bay leaves
  • 1tbspfresh parsley,chopped, divided

Instructions

Instant Pot:

  1. Season pork with salt and pepper. Press the sauté button to warm, add oil and garlic and sauté for 1 to 1½ minutes until golden brown. Remove with a slotted spoon.

  2. Add pork and brown for about 2 minutes on each side. Add the remaining ingredients and garlic, reserving half of the parsley.

  3. Cook high pressure for 45 minutes. Natural release, remove bay leaves, shred the pork with 2 forks, and top with remaining parsley. Serve over pasta.

Slow Cooker:

  1. Season pork with salt and pepper. Heat a medium skillet over medium-high heat, add oil and garlic and sauté for 1 to 1½ minutes until golden brown. Remove with a slotted spoon.

  2. Add pork and brown for about 2 minutes on each side then transfer to the slow cooker with the garlic and the remaining ingredients, reserving half of the parsley.

  3. Cook for 8 hours on Low. Remove bay leaves, shred the pork with 2 forks, and top with remaining parsley. Serve over pasta.

Stove Top:

  1. Season pork with salt and pepper. Heat a large pot or Dutch oven over medium-high heat, add oil and garlic, and sauté for 1 to 1½ minutes until golden brown. Remove with a slotted spoon.

  2. Add pork and brown for about 2 minutes on each side. Add the remaining ingredients to the pot including the garlic, reserving half of the parsley.

  3. Bring to a boil, then cook covered on low for about 2 hours until the pork is tender, and shreds easily. Remove bay leaves, shred the pork with 2 forks, and top with remaining parsley. Serve over pasta.

Nutrition

  • Calories: 90.16kcal
  • Fat: 2.52g
  • Saturated Fat: 0.71g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 1.05g
  • Polyunsaturated Fat: 0.43g
  • Carbohydrates: 5.34g
  • Fiber: 1.65g
  • Sugar: 2.94g
  • Protein: 11.63g
  • Cholesterol: 33.17mg
  • Sodium: 220.09mg
  • Calcium: 21.22mg
  • Potassium: 449.13mg
  • Iron: 1.05mg
  • Vitamin A: 68.02µg
  • Vitamin C: 38.21mg
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