Slow Cooker Pork Ragu

Slow Cooker Pork Ragu is a hearty and comforting dish that's perfect for easy weeknight dinners or weekend meals when you want something warm and satisfying. Tender pork slowly cooked…

By Madison
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September 24, 2025
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Reading time: 6 min

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Slow Cooker Pork Ragu is a hearty and comforting dish that’s perfect for easy weeknight dinners or weekend meals when you want something warm and satisfying. Tender pork slowly cooked to perfection with tomatoes, garlic, and herbs creates a rich sauce that’s full of flavor and perfect for spooning over pasta or crusty bread. The long, slow cooking makes the pork melt-in-your-mouth tender and helps all the flavors blend beautifully.

I love making this in my slow cooker because it means I can start the day and come back to a house smelling amazing, with dinner ready to go. It’s one of those recipes that feels fancy but is actually super simple to put together, which I always appreciate. I usually add a little bit of chili flakes for a gentle kick, but you can keep it mild or spice it up depending on what you like.

Serving this pork ragu over wide noodles or creamy polenta never fails to please everyone around the table. I like to sprinkle on some fresh parsley or a generous handful of grated Parmesan for an extra touch of brightness and richness. It’s definitely a dish that invites good company and long conversations, making any meal feel like a special occasion.

How Do I Get the Pork Extra Tender and Flavorful in the Slow Cooker?

Slow cooking is great for tenderizing pork, but a few steps help maximize flavor and texture:

• Sear the pork first: Browning locks in flavor and adds color. Don’t skip this; it makes a big difference.
• Use enough liquid: The sauce keeps the meat moist. Adding broth plus tomatoes ensures there’s plenty of moisture for slow cooking.
• Low and slow: Cooking on low for 7-8 hours yields the best tenderness. High heat works faster but may not be as tender.
• Shred carefully: Take the meat out and shred gently with forks to keep some texture.
• Simmer with sauce: Return shredded pork to the sauce to soak up flavors before serving.

Following these tips helps you enjoy rich, tender pork ragu that falls apart beautifully over pasta!

Equipment You’ll Need

• Slow cooker – the key appliance for cooking the pork low and slow without extra effort.
• Large skillet – perfect for searing the pork and sautéing the veggies to build flavor.
• Wooden spoon – ideal for stirring the sauce gently without scratching your cookware.
• Sharp knife – makes chopping onions, carrots, and celery quick and easy.
• Two forks – essential for shredding the tender cooked pork evenly.

Flavor Variations & Add-Ins

• Swap pork shoulder for beef chuck roast to make a beef ragu with the same slow-cooked tenderness.
• Stir in chopped mushrooms for extra earthiness and texture.
• Add a splash of balsamic vinegar at the end for a touch of sweetness and tang.
• Mix in fresh basil or rosemary before serving for a fragrant herbal twist.

How to Make Slow Cooker Pork Ragu

Ingredients You’ll Need:

For The Pork Ragu:

• 2 lbs pork shoulder (boneless, trimmed of excess fat)
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 cup low-sodium chicken broth or water
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp red pepper flakes (optional, for a mild kick)
• Salt and freshly ground black pepper, to taste

To Serve:

• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese
• 1 lb pappardelle or wide egg noodles, cooked according to package instructions

How Much Time Will You Need?

You’ll need about 15-20 minutes to prep and sear the pork and veggies, plus 7-8 hours of slow cooking on low (or 4-5 hours on high). After cooking, spend a few minutes shredding the pork and mixing it back into the sauce. Overall, it’s mostly hands-off cooking, perfect for a busy day!

Step-by-Step Instructions:

1. Searing the Pork:

Heat olive oil in a large skillet over medium-high heat. Season the pork shoulder well with salt and pepper. Brown the pork on all sides, about 3-4 minutes each, to seal in the flavor. Transfer the browned pork to your slow cooker.

2. Cooking the Vegetables:

In the same skillet, add the chopped onion, carrots, and celery. Cook for 4-5 minutes until softened. Stir in the minced garlic and tomato paste and cook for another 1-2 minutes to blend the flavors.

3. Adding Wine and Deglazing:

Pour the red wine into the skillet, scraping the bottom to loosen all the browned bits. Let it reduce slightly for 2-3 minutes. Then pour this mixture over the pork in the slow cooker.

4. Building the Sauce and Slow Cooking:

Add crushed tomatoes, chicken broth, oregano, thyme, and red pepper flakes to the slow cooker. Stir gently to combine everything. Cover and cook on low for 7-8 hours, or on high for 4-5 hours until the pork is very tender and easy to shred.

5. Finishing Up and Serving:

Remove the pork from the slow cooker and shred it with two forks. Return the shredded meat to the sauce and stir it well to soak up all the flavors. Taste and add more salt or pepper if needed. Serve hot over cooked noodles, then sprinkle with fresh parsley and grated Parmesan cheese. Enjoy your delicious meal!

Can I Use Frozen Pork Shoulder for This Recipe?

Yes, you can use frozen pork shoulder, but be sure to fully thaw it in the fridge overnight before cooking. This ensures even cooking and tenderness.

Can I Make This Pork Ragu Ahead of Time?

Absolutely! The flavors actually deepen if you make it a day ahead. Store it in an airtight container in the fridge and gently reheat on the stove before serving.

How Should I Store Leftover Ragu?

Keep leftovers in a sealed container in the fridge for up to 3-4 days. You can also freeze portions for up to 3 months—just thaw overnight in the fridge before reheating.

What Can I Serve Instead of Pappardelle?

If you don’t have pappardelle, wide egg noodles, fettuccine, or even creamy polenta work beautifully as a base for soaking up the rich pork ragu sauce.