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:

Quickview
122k Calories
12g Protein
2g Total Fat
12g Carbs
20% Health Score
Limit These
Calories
122k
6%

Fat
2g
4%

  Saturated Fat
0.74g
5%

Carbohydrates
12g
4%

  Sugar
6g
7%

Cholesterol
33mg
11%

Sodium
832mg
36%

Get Enough Of These
Protein
12g
26%

Vitamin C
119mg
145%

Vitamin A
2723IU
54%

Vitamin B1
0.61mg
41%

Vitamin B6
0.81mg
40%

Vitamin B3
5mg
26%

Selenium
16µg
23%

Potassium
649mg
19%

Phosphorus
178mg
18%

Vitamin B2
0.29mg
17%

Manganese
0.32mg
16%

Vitamin E
2mg
16%

Fiber
3g
14%

Vitamin K
14µg
14%

Copper
0.25mg
13%

Folate
50µg
13%

Iron
2mg
12%

Magnesium
43mg
11%

Zinc
1mg
10%

Vitamin B5
0.91mg
9%

Calcium
53mg
5%

Vitamin B12
0.27µg
4%

Vitamin D
0.15µg
1%

covered percent of daily need
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