SLOW COOKER PORK PUTTANESCA RAGù
This hearty ragù has all the punchy, briny flavors of traditional puttanesca (tomato, anchovies, capers, olives and red-pepper flakes), and introduces pork shoulder to the equation, making a particularly rich and meaty Sunday sauce. Deep flavor is built by starting the dish in a skillet, searing the pork and caramelizing the tomato paste until concentrated. The mixture might look dry as it gets transferred to the slow cooker, but as it cooks, the pork tenderizes and releases its juices. Before serving, add more tomato, along with lemon and parsley, to balance the deep, long-simmered flavors with fresh ones.
Provided by Sarah DiGregorio
Categories dinner, weekday, meat, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Using a sharp knife, trim and discard the large hunks of fat from the pork shoulder then cut the meat into 4 even pieces. Season the pork generously on all sides with salt. Heat the olive oil in a large skillet over medium-high. Working in two batches if necessary, brown the pork on two sides, about 5 minutes per side. Using tongs, transfer the pork to a 5- to 8-quart slow cooker.
- Add the garlic and anchovies to the skillet, along with more oil if needed, and cook over medium, stirring, until fragrant, about 2 minutes. Add the tomato paste and cook, stirring constantly and scraping up any browned bits on the bottom of the pan, until fragrant and slightly darkened in color, about 3 minutes. Turn off the heat and stir in the olives, capers, vinegar, red-pepper flakes, oregano and a generous amount of black pepper. (Do not add more salt at this point because anchovies, olives and capers can be quite salty.) Scrape the mixture into the slow cooker with the pork and stir until combined.
- Cover the slow cooker and cook on low until the pork is fork-tender and the sauce deepens in color, about 10 hours.
- Using two forks, coarsely shred the pork. Pour the can of tomatoes and juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Add the parsley and lemon juice. Taste and add more red-pepper flakes or salt if necessary.
- Serve the ragù over polenta or sturdy pasta, like rigatoni or pappardelle, topped with Parmesan to taste. (If serving the ragù with pasta, loosen the ragù with a bit of pasta cooking water, adding it spoonful by spoonful, to help the sauce coat the pasta.)
Nutrition Facts : @context http, Calories 526, UnsaturatedFat 21 grams, Carbohydrate 15 grams, Fat 36 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 750 milligrams, Sugar 8 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
A TAAHRIR
[email protected]This is a great recipe for beginners. It's easy to follow, and the results are always delicious.
Anthony Howard
[email protected]I'm not a huge fan of pork, but I loved this recipe. The sauce is so flavorful, and the meat is so tender.
STORM ROYAL
[email protected]This is a great recipe for meal prepping. I make a big batch on the weekend, and then I have leftovers for lunch all week.
Malcolm Ogonda
[email protected]I love the fact that this recipe is so hands-off. I just throw everything in the slow cooker and let it do its thing.
W
[email protected]This is a great recipe for a cold winter day. The warm, comforting flavors are perfect for chasing away the chill.
Safimah Namukose
[email protected]I've been making this recipe for years, and it's always a hit. I love the way the flavors meld together in the slow cooker.
devon roberts
[email protected]This is one of my favorite slow cooker recipes. It's so easy to make, and it always turns out delicious.
Danyal Noor
[email protected]I made this recipe for a potluck, and it was a huge success. Everyone loved it!
Kc Boy
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to prepare, and it's always a hit with my family.
Tayyab gujjar
[email protected]I love that this recipe is so versatile. I've used different types of pork, vegetables, and even pasta. It always turns out great.
Jack Marutla
[email protected]This was my first time making pork puttanesca, and I was really impressed with how easy it was. I just threw everything in my slow cooker and let it cook all day. When I came home, dinner was ready!
Jodi Beggarly
[email protected]I've made this recipe several times, and it's always a crowd-pleaser. I love the combination of salty, tangy, and sweet flavors. The capers and olives add a nice briny touch, and the tomatoes and bell peppers provide a pop of sweetness.
Md Sobit
[email protected]This pork puttanesca is an absolute winner! The flavors are so rich and developed, and the meat is fall-apart tender. I served it over pasta, and it was a huge hit with my family.