This Rich and Tender Pulled Pork Ragu with pasta is juicy, fall-apart, slow-cooked pork, coated in hearty flavours of tomato, garlic, red wine and herbs. Get it going in the morning and you’ll be coming home to a house that smells divine, and a pasta dish you can have on the table in 10 minutes.

Full pork ragu recipe including extra hints and tips here:

Ingredients for the ragu:
1 tbsp butter
1 tbsp vegetable oil
1kg (2.2lb) pork shoulder steaks
1/4 tsp each of salt and pepper
1 large onion – peeled and finely chopped
1 red bell pepper – deseeded and chopped
3 cloves garlic – peeled and minced
60 ml (4tbsp) red wine
3 tbsp tomato puree/paste – usually gluten-free, but check if required
1 tbsp sugar
2 x 400g (14oz) tins chopped tomatoes
2 bay leaves
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tbsp Worcestershire sauce
120ml (1/2 cup) Chicken or pork stock

To Serve:
Cooked pasta – gluten-free pasta if required
Grated parmesan cheese
Chopped fresh parsley

#SlowCooker #ItalianFood #CookingShow

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