Yield: 10 servings

Pork Ragu

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Italian flavors shine in this slow cooker Pork Ragu recipe. Cooked for hours in the crockpot in an herb infused wine sauce, the juicy, shredded pork is served over pappardelle pasta for an irresistible Italian dinner.


  • 5 pound pork shoulder
  • 1 yellow onion, diced
  • 1 cup diced carrots (about 3 carrots)
  • 1 cup diced celery (about 3 stalks)
  • 1 cup dry red wine
  • ½ cup water
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (6 oz) tomato paste
  • 2 Tablespoons fresh rosemary, chopped
  • 6 sprigs fresh thyme
  • 4 sprigs fresh sage
  • 1 Tablespoon fresh chopped basil
  • 1 pound fresh pappardelle pasta, cooked


  1. In a large slow cooker, add pork shoulder. Top with diced onion, carrots, and celery.
  2. Pour wine and water over the top. Add garlic, tomatoes, tomato paste, rosemary, thyme, sage, and basil.
  3. Cover and cook on low for 8 hours.
  4. Remove sage and thyme sprigs from crockpot.
  5. Remove the pork, shred, and return to slow cooker. Stir to combine and serve over warm pasta. ENJOY.


  • Pork shoulder or pork butt is best for this recipe. With or without the bone is fine.
  • We love leaving larger chunks of pork in the ragu sauce. Not completely shredding it.
  • I highly recommend using fresh herbs. The flavor can't quite by matched by their dried counterparts.
  • Cook on LOW. This is not a slow cooker recipe that does well on the high setting. You want hours of slow cooking time to allow the pork to break down and fully absorb the flavors of the garlic, herbs and wine.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 758Total Fat: 49gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 219mgSodium: 177mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 56g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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