This Easy Pork Ragu should be on everybody’s winter menu! I make mine in a pressure cooker and it’s ready in under an hour, but you can also make it in a slow cooker! Classic Italian food done right, but also super fast! YUM.
- Add olive oil to the pot of your pressure cooker and put in saute mode. If you aren’t using a pressure cooker with multiple functions (or a slow cooker) add the olive oil to a large skillet over medium-high heat.
- Cut pork butt into large chunks and season well with a pinch of salt and pepper. Add pork to hot pan and brown well on all sides (2-3 minutes per side).
- Remove pork pieces and set aside. Add shallots, carrot, celery, and garlic to the pot or skillet. Continue to cook until veggies soften, another 4-5 minutes.
- If you’re using a pressure cooker, add the tomato sauce to the pan along with red wine and water. Scrape up any bits stuck to the pan, add oregano, and add pork pieces in.
- Seal the pressure cooker and cook on high pressure 35 minutes. When the timer goes off, let the cooker cool naturally for five minutes and then you can release the pressure.
- If you are using a slow cooker, add all ingredients to your slow cooker and mix well to combine. Cook on high heat for 6 hours.
- To finish the ragu, remove pork pieces from the sauce and shred with forks. Return meat to the sauce and stir to combine. Taste and season to your liking with salt and pepper.
- Serve pork ragu ladled over cooked pasta (I like a large shaped pasta like rigatoni). Garnish with fresh parsley and parmesan.
Leftover pork ragu will keep fine in the fridge for 5 days or freeze the ragu in freezer-safe bags for longer storage. Reheat pork ragu over low heat in a pot with a splash of water.