The best way to serve this recipe is over Parmesan risotto, but it also tastes wonderful over spaghetti or potatoes. Lamb or beef work just as well in place of chicken.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds pork shoulder roast, cut into cubes
- 1 teaspoon dried rosemary leaves, crumbled
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- ½ cup dry red wine
- 1 (28 ounce) can diced tomatoes
- 1 cup chicken stock
Instructions
- Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
- Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 4 g |
| Sodium | 560 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! After reading the reviews, I did make a couple tweaks. Before deglazing the pan, I added 2 TBSP tomato paste and let it caramelize a bit. I also added 1/2 tsp crushed red pepper flakes. Once everything was combined and bubbling, I put the lid on the Dutch oven and popped it into a 275 degree oven for about 2 1/2 hours. The pork came out melt in the mouth tender. Tossed with some pasta and some Parmesan reggiano. Yummy!
Recipe is good with a few additions: I used fresh herbs and dusted the meat with flour before browning. This helps make a nice crust and thickens the sauce. The brown bits help with flavor which is why you want to make the dish in order. I cook the mixture down by about a third and then put it in the crock pot on low for 6 hours. I’ve served it before with Parmesan risotto and tonight, pappardelle pasta.
Very good. I did the meat and veggies out of order by mistake. I think I missed getting a richer taste by not cooking the meat first, so I’ll make a point of that next time.
Really good recipe. Like many others, I tweaked it a wee bit. Added a couple of tablespoons of tomato paste, Werster sauce, some garlic powder and and threw in a bay leaf while it stewed for about 2 hours. I also poked the cubes of pork with a fork to tenderize and open them up to the broth a bit while it reduced. Came out tender and tasty. Don’t be afraid to add extra salt and pepper!!
Have made a few pork ragus before this, and this was the most disappointing. After 30mins simmering, the sauce was still thin and pork not tender. A proper ragu should take 2 hours +, which this did and was still just ok.
Hubby liked it, came out a little bland for my liking. Definitely add more salt & pepper.
I’ve been on AR for YEARS now… This is the best recipe I’ve executed! The only problem I’ve had was the pork being too tough. I’ve cooked it longer- I’ve cooked it less… always with the same tough outcome. Solution: use Country Style Ribs! Made it this evening again with the Country Style Ribs cubed up-met with the greatest reviews from the family! Plz Plz serve with Parmesan & Truffle Risotto from the site- perfect timing (and accompliment) while the ragu simmers down! Bravo for the recipe! I finally have a worthy meal for gourmet guests!
nice basic recipe. I found this definately takes more than 30 minutes for the pork to be tender. Mine simmered for over 90 minutes, and I probably should have left another 30 minutes. I also added tomato paste, as most ragus include it.
My family really liked this recipe but I made a lot of adjustments. I rubbed the shoulder with salt, pepper, and garlic and let it sit in the fridge for a few hours before browning it. I increased the wine and added tomato paste. I cooked the pork on the stovetop on the lowest flame for 2 hours and it was tender and shreddable but the sauce was very liquidy. After shredding the pork, I added more spices, increased the heat and, let it boil to reduce the sauce. Served with sour cream mashed potatoes but this would also be great with polenta. I will definitely be making this again.
This was delicious and easy. I used pork stew meat and doubled the veggies. Because I work from home and it was hot, I just browned the meat and veggies in a pan during my lunch break, scraped the bottom with wine then stock, then tossed everything in a slow cooker. I let it cook for 5 hrs. After tasting it, I added a pinch of sugar and a tablespoon of tomato paste. The sauce didn’t get thicken but we had it over mashed potatoes so it was fine. When we have it with pasta, I will flour the meat. The meat was very tender and I was glad that I doubled the veggies. I’ll make it again for sure!
Definitely a keeper! I served this over white rice, it was delicious. I cooked it maybe 50 minutes or so, but next time I will cook it longer. My pork cubes were a bit tough but just starting to break down and becoming tender. BUT my meat was pre-cubed pork with some cartilage (like big chunks of stew meat), not necessarily from a roast. It thickened nicely, the ragu was perfect (soo good). If I do cook it longer next time I’ll add a little more liquid to compensate. Really nice flavor. I did make have to make some substitutions based on what I had: Instead of dried rosemary, I used dried oregano. Instead of a carrot, I used a parsnip. Instead of wine, I used a mixture of mostly white vinegar with a bit of black current juice. Instead of a can of diced tomatoes, I used about a spoon and a half of tomato paste and two chopped fresh tomatoes. Instead of chicken broth, I used a cup of water and a beef bouillon cube.
I made this for the first time and it came out very nice. Picked up a 2.5 lb bone-in pork shoulder roast and seared it real well. I added 1 TBSP of Worcestershire and the flavor was great. I did simmer much longer than called for as I left the roast in 3 big pieces. I simmered until the meat read about 195. I also used my stick blender to help thicken. FANTASTIC!
Phenomenal flavors. I used pork butt instead of shoulder and beef stock instead of chicken stock. It did take about 1.5 – 2 hours on a high simmer (not the 30 minutes mentioned in the recipe) to properly reduce but it was worth the wait.
This is good! I let it cook for a good 2 hours, instead of 30mins. The pork came out tender and delicious.
I am using this recipe to approximate a wild boar ragu. I add to the ingredients mushrooms, truffle, kitchen bouquet and any other “dark wild” flavors I have. Tonight I will add chantrelles and duck fat. It works out great and makes a wonderful thickened sauce for pasta
I threw all the ingredients into my Instant Pot and let it go. When the roast was done, I removed it and used my immersion blender to puree the sauce. I served with mashed potatoes and broccoli, and it was delicious! There was a lot of leftover sauce, which I froze to use another time.
Made some Modifications.. added tomato paste after sweating the onions and some others. Used Rosemary, Ground Cloves ( a tiny bit goes a long way) and some nutmeg. I used Polenta instead of Risotto. It came out good. I would make it again but try it over Risotto or Pasta.
Lacked flavor and was not as thick as I expected. Was just ok but not worth to add as a favorite.
Really good! It was easy to put together, too.
Really great recipe. I didn’t have tomatoes so I used some nice bottled marinara and tomato paste. Threw in some bay leaves and several cloves of minced garlic. Cooked in a pressure cooker for about 35 minutes.
I made it exactly as the recipe stated but it didn’t have that lovely dark red as the picture showed. It was good but I cooked it for an hour and a half for very tender meat.