Italian Pulled Pork Ragu (Instant Pot, Slow Cooker, Stove)
"Pulled pork goes beyond the confines of sandwiches; it shines in this robust sauce, making it an excellent choice for draping over pasta, spaghetti squash, or even spiralized noodles." Recipe title: "Italian Pulled Pork Ragu (Instant Pot, Slow Cooker, Stove)"
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Ingredients
- 18 oz pork tenderloin
- 1 teaspoon kosher salt
- 1 28 oz can crushed tomatoes (I love Tuttorosso)
- 1 small jar roasted red peppers
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp chopped fresh parsley
- 1 tsp olive oil
- 5 cloves garlic
- black pepper
Instructions
- 1
**Instant Pot:** Begin by seasoning the pork with a generous amount of salt and pepper. Activate the sauté function and allow the pot to heat up. Once warm, incorporate the oil and minced garlic, sautéing until the garlic turns a lovely golden color, roughly 1 to 1 ½ minutes; then, using a slotted spoon, take it out and set aside. Introduce the seasoned pork to the pot, browning it for about 2 minutes on each side. Next, add the remaining ingredients along with the sautéed garlic, making sure to set aside half of the parsley. Seal the lid and cook under high pressure for 45 minutes. Once finished, allow for a natural pressure release, discard the bay leaves, and shred the pork using two forks. Garnish with the remaining parsley before serving over your choice of pasta.
- 2
**Slow Cooker:** Start by seasoning the pork with salt and pepper. In a medium skillet heated to medium-high, pour in the oil and add the garlic, sautéing until it reaches a golden brown hue, approximately 1 to 1 ½ minutes; then, remove it with a slotted spoon. Brown the pork in the skillet for around 2 minutes on each side, then transfer it to the slow cooker along with the sautéed garlic and the other ingredients, while reserving half of the parsley. Cover and cook on low for 8 hours. After cooking, take out the bay leaves, shred the pork with two forks, and sprinkle with the remaining parsley. Serve it over your preferred pasta.
- 3
**Stove Top:** Season the pork with a good amount of salt and pepper. Heat a large pot or Dutch oven over medium-high heat, and add oil along with garlic, sautéing until the garlic is golden brown, about 1 to 1 ½ minutes; then, remove it with a slotted spoon. Add the pork to the pot, browning it for about 2 minutes per side. Toss in the remaining ingredients, including the sautéed garlic, while reserving half of the parsley. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer until the pork is tender and easily shreds, which should take around 2 hours. Once done, discard the bay leaves, shred the pork with two forks, and garnish with the remaining parsley. Serve over your favorite pasta.