Slow Cooker Pork Ragu
As much as I love cooking, I really don't love doing it more than a few days per week. I would probably like it more if I could just do it whenever I wanted and not be tied to having to cook dinner every night. I suppose that's why doing meal prep on the weekends is a good idea, I can cook two or three meals when I feel like cooking and then not worry about it for a few days.
My first reaction when I don't know what to make or don't feel like cooking is to put some meat in the crockpot. Most of the time it's pork because pork in the crock pot is basically a foolproof win. 99.9% of the time it turns out delicious with basically no effort. I always feel like I'm cheating, but in a legal no-one-cares-if-you-get-caught sort of way.
This recipe was inspired by the desire for something to go with pasta that wasn't spaghetti sauce. Because sometimes you just don't want ground beef and tomatoes on your pasta again. Also, I'm not eating all the pasta right now, so whatever I made to had to be freaking delicious or I would be sad about my tiny serving of pasta (#macroproblems).
This has become my new go to when I want something easy, versatile, and rich in the leftovers department (secret insider tip: it's actually better the next day). You can really eat this on anything. I've suggested zucchini noodles, pasta, potatoes, or rice in the recipe, but you could put it in a tortilla too. Even better, scramble some eggs and put it in a tortilla for breakfast the next morning! Leftovers for the win!
Slow Cooker Pork Ragu
2 carrots, chopped or shredded
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
1 can diced tomatoes
1 tablespoon balsamic vinegar
1 boneless pork shoulder roast, about 3-4lbs, cut into 2 pieces
1. Saute onions, carrots, and garlic until onions begin to soften. Add tomato paste, basil, and oregano and mix well.
2. Add to slow cooker with the pork roast and stir to coat well. Add diced tomatoes, balsamic, and salt and pepper. Cook on low for 7-8 hours or high for 4-6 hours.
3. Once pork is cooked, shred and mix with sauce. Taste and adjust seasoning.
4. Serve over pasta, zucchini noodles, potatoes, or rice.
*If you are using an InstantPot you can perform steps 1 and 2 using the saute function.
*I think that this comes out more tender and flavorful when cooked on low for up to 8 hours. If using an InstantPot you could also cook this under high pressure for 90 minutes (you would need to add 1 cup of liquid to the pot first), but again, I think this comes out best when cooked on the slow cook function for 8 hours.