Slow Cooker Pork Ragu with Polenta

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Slow Cooker Pork Ragu with Polenta
Print Recipe
Servings
12 servings
Servings
12 servings
Slow Cooker Pork Ragu with Polenta
Print Recipe
Servings
12 servings
Servings
12 servings
Ingredients
  • 1 boneless pork shoulder roast trimmed, 2-lb., Boston butt
  • 1 Tbsp kosher salt divided
  • 1 tsp freshly ground black pepper
  • 2 Tbsp minced garlic
  • 1 1/2 Tbsp chopped fresh rosemary
  • 1 1/2 Tbsp chopped fresh oregano
  • 2 red onions rough chopped
  • 1/4 Cup unsalted tomato paste
  • 1 Cup dry red wine
  • 2/3 Cup unsalted chicken broth
  • 2 Tbsp Dijon mustard
  • 1 can unsalted whole peeled plum tomatoes undrained, 28-oz.
  • 3 Cups stemmed chopped kale
  • 1 Tbsp red wine vinegar
  • 2 Cups instant or stone ground polenta
Servings: servings
Instructions
Prep
  1. Place Pork, salt, pepper, garlic, rosemary, oregano, onions, tomato paste, red wine, broth, mustard and tomatoes in a large Freezer Ziploc bag.
  2. Place Kale and Red Wine Vinegar in another Gallon Zip Lock bag. Place sealed bag with the pork inside the bag with the Kale.
  3. Remove as much air as possible, seal and lay flat in the Freezer.
Cooking
  1. The night before cooking, move frozen bag to your refrigerator to thaw.
  2. The morning of cooking, pour contents into slow cooker. (not including the kale with vinegar)
  3. Cook on “low” setting for 8 hours. Shred pork and return it to the slow cooker with the kale and vinegar mixture. Cover and cook on High for 5 minutes until the Kale is tender.
  4. Cook polenta per the directions on the box, stirring with a whisk. Serve ragù over polenta.
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