Braised Pork Ragu

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Want that slow roasted, cooked all day hearty meal in a fraction of the time? Look no further than this pork ragu recipe, using the Instant Pot which has become the time saver that is a staple in our house. Featuring the Coleman Natural pork shoulder and your favorite pasta you will have a dish that is sure to impress your family and friends in half the time.

SERVINGS
8
PREP TIME
10 min
COOK TIME
30 min

INGREDIENTS

  • 2 ½ Tbsp avocado oil (or any high temp oil of your choosing)
  • 2 Lbs Coleman Natural pork shoulder, fat trimmed
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, trimmed and diced
  • 3 cloves garlic, minced
  • 1 Tbsp fresh thyme, minced
  • 2 tsp fresh sage, minced
  • 1 tsp fresh rosemary, minced
  • 2 Tbsp tomato paste
  • 1 ½ C beef stock or boulion
  • 1 (28oz) can fire roasted tomatoes, crushed
  • Salt and pepper to taste
  • Red pepper flakes to taste *optional
  • Grated parmesan *optional
  • 24-30 oz of your favorite pasta

INSTRUCTIONS

  1. Preheat oven to 500* F. Line a sheet pan with parchment paper and set aside.
  2. While the oven preheats, prep your Coleman Natural pork shoulder by patting it dry and trimming any excess fat, then cutting it into 3-4 smaller pieces. Coat your pork in 1 Tbsp of avocado oil and season with salt and pepper. Place on the baking sheet making sure to leave space between your pieces, place the pan on the middle rack of the oven for 20 minutes or until browned.
  3. While the pork roasts, turn your instant pot to its saute function. Add the remaining oil to the pot and allow it to heat up.
  4. Add your diced onion,carrots and celery to the pot and cook until onions start becoming tanslucent. Add the garlic and season with salt and pepper, cook for about 2 minutes or until garlic becomes fragrant.
  5. Add in your herbs and tomato paste and allow to cook for a minute or two
  6. Deglaze with the beef stock, making sure to scrape any of the bits on the bottom of the pot. Let this simmer for 5-10 minutes to allow the flavors to work together
  7. Add in your fire roasted crushed tomatoes and red pepper flakes (if using) stir everything together. Make sure to taste for seasoning and adjust if needed.
  8. Once simmering again add your pork to the pot and turn off the saute function. Place the lid on the pot, making sure the valve is closed, and set the pot to pressure cook on high for 50 minutes.
  9. Once the instant pot reads 15 minutes, put your pot on to boil and cook your pasta according to package directions. Make sure you salt your water before adding the pasta.
  10. Once the 50 minutes are up allow the pot to naturally release for 10-15 minutes, after that open the valve and release remaining pressure. Open your pot and remove the pork, shred with two forks and place it back into the sauce. At this point you can stir in your pasta to coat with the sauce or serve it laddled on top.
  11. Plate it up, top with grated parm and enjoy!

Find this recipe at:

https://colemannatural.com/kitchen/braised-pork-ragu/