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Make ahead pork roast ragu served over pasta and topped with parmesan
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Pork Roast Ragu
Prep Time
5 mins
Cook Time
3 hrs
 
Course: Main Course
Cuisine: Italian
Keyword: freezer meal, pork, slow cooker
Servings: 8 servings
Calories: 383 kcal
Ingredients
  • 4 lb. pork shoulder or butt boneless
  • 1 onion chopped
  • 2 cloves garlic minced
  • salt to taste
  • pepper to taste
  • 2 Tbsp. olive oil
  • 1 Tbsp. butter unsalted
  • 28 oz. whole tomatoes canned
  • 1 cup red wine
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 1/2 tsp. fennel
  • 1 Tbsp. hot sauce
Instructions
Assembly instructions:
  1. Add all ingredients to a large freezer bag. Mix gently to combine.
  2. Remove excess air. Seal and freeze.
Cooking instructions:

  1. Thaw. Cover, and put in 325° oven. Braise for 3-4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it’s practically falling apart.

  2. Slow cooker: Thaw. Empty freezer bag into the slow cooker. Cook on high for 4-5 hours or on low for 7-8 hours.

  3. Instant pot: Thaw. Cook on high pressure for 50 minutes and allow for a natural release for 10 minutes before switching to a quick release.

  4. Shred and add back to pot and stir. Cook 1 to 2 pounds pasta according to package directions. Top pasta with ragu and Parmesan.