Pulled pork is not just for sandwiches, it's wonderful in this hearty sauce which is perfect over pasta, spaghetti squash or spiralized noodles.
Yield: 10 Servings
4.5 from 14 votes

Italian Pulled Pork Ragu (Instant Pot, Slow Cooker, Stove)

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Course: Dinner
Cuisine: Italian
Pulled pork is not just for sandwiches, it's wonderful in this hearty sauce which is perfect over pasta, spaghetti squash or spiralized noodles.

Ingredients

  • 18 oz pork tenderloin
  • 1 teaspoon kosher salt
  • black pepper (to taste)
  • 1 tsp olive oil
  • 5 cloves garlic (smashed with the side of a knife)
  • 1 28 oz can crushed tomatoes (I love Tuttorosso)
  • 1 small jar roasted red peppers (drained (7 oz jar))
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp chopped fresh parsley (divided)

Instructions

  • Instant Pot: Season pork with salt and pepper. Press saute button to warm, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side. Add the remaining ingredients and garlic, reserving half of the parsley. Cook high pressure 45 minutes. Natural release, remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.
  • Slow Cooker: Season pork with salt and pepper. Heat a medium skillet over medium-high heat, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side then transfer to the slow cooker with the garlic and the remaining ingredients, reserving half of the parsley. Cook 8 hours low. Remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.
  • Stove Top: Season pork with salt and pepper. Heat a large pot or Dutch oven over medium-high heat, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side. Add the remaining ingredients to the pot including the garlic, reserving half of the parsley. Bring to a boil, cook covered on low until the pork is tender, and shreds easily, about 2 hours. Remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.

Nutrition

Serving: 1/2 cup sauce, Calories: 93kcal, Carbohydrates: 6.5g, Protein: 11g, Fat: 1.5g, Cholesterol: 33mg, Sodium: 347mg, Sugar: 3g
Blue Smart Points: 1
Green Smart Points: 1
Purple Smart Points: 1
Points +: 2