Italian Pulled Pork Ragu (Instant Pot, Slow Cooker, Stove)
Italian Pulled Pork Ragu (Instant Pot, Slow Cooker, Stove) takes around 45 minutes from beginning to end. One serving contains 100 calories, 12g of protein, and 3g of fat. For 88 cents per serving, you get a main course that serves 10. This recipe from Skinny Taste requires olive oil, black pepper, roasted red peppers, and fresh parsley. 255 people have tried and liked this recipe. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. With a spoonacular score of 62%, this dish is good. If you like this recipe, take a look at these similar recipes: Italian Pulled Pork Ragu (Instant Pot, Slow Cooker, Stove), Turkey Meatball Stroganoff (Instant Pot, Slow Cooker or Stove Top), and Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top).
Servings: 10
Ingredients:
2 bay leaves
black pepper, to taste
1 (28 oz can) crushed tomatoes (I love Tuttorosso)
1 tbsp chopped fresh parsley, divided
2 sprigs fresh thyme
5 cloves garlic, smashed with the side of a knife
1 teaspoon kosher salt
1 tsp olive oil
18 oz pork tenderloin
1 small jar roasted red peppers, drained (7 oz jar)
Equipment:
slotted spoon
instant pot
slow cooker
frying pan
stove
dutch oven
pot
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Add pork and brown about 2 minutes on each side.
3. 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.
4. Serve over your favorite pasta.Slow Cooker: Season pork with salt and pepper.
5. 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.
6. 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.
7. Remove bay leaves, shred the pork with 2 forks and top with remaining parsley.
8. Serve over your favorite pasta.Stove Top: Season pork with salt and pepper.
9. 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.
10. Add pork and brown about 2 minutes on each side.
11. 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.
12. Remove bay leaves, shred the pork with 2 forks and top with remaining parsley.
13. Serve over your favorite pasta.
Nutrition Information:
covered percent of daily need
