Ah, Italian Pulled Pork Ragu—it’s like a warm hug from a nonna who insists you eat more, even when you’re full. Picture this: tender, savory pork simmering away, filling your kitchen with an aroma so divine it might just coax the neighbors to your door. I swear, this dish is the culinary equivalent of watching a sunset while wrapped in a cozy blanket—pure, unadulterated comfort.
Steps
- Season the pork tenderloin with salt and pepper. Warm up the Instant Pot by pressing the sauté button, add oil and garlic, and sauté until the garlic is golden brown, roughly a minute or so. Remove the garlic using a slotted spoon.
- Place the pork in the Instant Pot, browning it for about 2 minutes on each side. Add the crushed tomatoes, roasted red peppers, thyme, bay leaves, and reserved garlic, keeping aside some parsley for later.
- Set the Instant Pot to high pressure and cook for 45 minutes. Allow the pressure to release naturally, then take out the bay leaves and shred the pork using two forks. Garnish with the remaining parsley before serving over your choice of pasta.
- For the slow cooker method, start by seasoning the pork with salt and pepper. Heat oil in a medium skillet over medium-high heat, add garlic, and sauté until golden brown, about 1 to 1 1/2 minutes. Remove the garlic, then brown the pork for about 2 minutes per side.
- Transfer the pork and garlic to the slow cooker, add the crushed tomatoes, roasted red peppers, thyme, bay leaves, and half of the parsley. Cook on low for about 8 hours. Remove bay leaves, shred the pork, and top with the remaining parsley before serving over pasta.
- For the stove top method, season the pork with salt and pepper. Heat a large pot over medium-high heat, add oil and garlic, and sauté until golden brown. Remove the garlic and brown the pork on both sides.
- Add the garlic back to the pot along with crushed tomatoes, roasted red peppers, thyme, bay leaves, and half of the parsley. Bring to a boil, cover, and simmer on low heat until the pork is tender and shreds easily, about 2 hours. Discard bay leaves, shred the pork, and finish with the remaining parsley. Serve over your favorite pasta.
Ingredients
- 18 ounces pork tenderloin
- 1 teaspoon kosher salt
- Black pepper, to taste
- 1 teaspoon olive oil
- 5 cloves garlic, smashed
- 1 can (28 ounces) crushed tomatoes
- 1 small jar (7 ounces) roasted red peppers, drained
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon chopped fresh parsley, divided
Nutritional Values
Calories: 930 kcal | Carbohydrates: 65 g | Protein: 110 g | Fat: 15 g | Cholesterol: 330 mg | Sodium: 3470 mg | Sugar: 30 g
FAQ
- What are the cooking methods available for Italian Pulled Pork Ragu?
- You can prepare Italian Pulled Pork Ragu using an Instant Pot, a slow cooker, or on the stove in a Dutch oven. Each method provides a delicious result, so it can be made based on your preference or available equipment.
- Can I use a different cut of pork for this recipe?
- The recipe specifically calls for pork tenderloin as it is a lean option that turns out very tender when cooked. However, you could experiment with other cuts, keeping in mind that cooking times and tenderness might vary.
- How do I prevent spiralized zucchini from getting mushy?
- To ensure spiralized zucchini remains slightly firm, cook it quickly in a large skillet on very high heat for about 1.5 to 2 minutes with a little oil. Remove it from the skillet promptly to prevent additional cooking.
- What features make the Hamilton Beach Set ‘n Forget Programmable Slow Cooker a good choice?
- The Hamilton Beach Set ‘n Forget Programmable Slow Cooker is praised for its adjustable cooking times, automatic switch to warming mode, and a meat probe that shuts off when done, preventing overcooking and enhancing convenience.
- Can this dish be considered low-calorie even when served with pasta?
- Yes, even when served over pasta, Italian Pulled Pork Ragu remains a low-calorie option due to the light nature of the sauce, making it a guilt-free indulgence.
Tips
- Brown the Pork First: Before cooking, brown the pork tenderloin on all sides. This step enhances the depth of flavor in the sauce, adding a rich taste that complements the other ingredients.
- Avoid Overcooking Zucchini Noodles: If serving the ragu with spiralized zucchini, quickly cook the noodles in a hot pan with a bit of oil for just 1.5 to 2 minutes. This ensures they stay firm and don’t become watery or mushy.
- Choose the Right Equipment: Whether using an Instant Pot, slow cooker, or stove, each method works well. However, using a programmable slow cooker with a meat probe can prevent overcooking and keep the dish at the right temperature.
- Finish with Fresh Parsley: Reserve half of the chopped fresh parsley to sprinkle on top of the dish just before serving. This adds a fresh, vibrant flavor to the completed ragu.
Equipment
- Instant Pot – If you choose to make the recipe using this method.
- Slow Cooker – Specifically, a programmable one like the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker.
- Dutch Oven – If you opt to make the recipe on the stove top.
- Spiralizer – If you decide to serve the dish over spiralized noodles, such as zucchini noodles.
