This clean eating slow cooker pork ragout is absolute comfort food.
A while back, I asked people to tell me what recipes they’d like to see on my blog. Pork Ragout was one of the many, many requests.
I just couldn’t see my way clear of cooking this on the stove when my slow cooker was calling my name, so I did this slow cooker version and I’m really happy with how it turned out. There’s no way I could have gotten the pork to turn out this perfect on the stove top. It was tender and flavorful and just perfect for enjoying over pasta.
Plus, we had leftovers, which is always a good thing!
A slow cooker is such a great way to cook almost any meat that needs to be truly moist and tender.
HOW TO MAKE IT:
- Cook your pasta separately. You can do this prior to the slow cooker being finished, or do it immediately and store in the fridge.
- Prep the meat and produce and layer in the slow cooker in the order listed.
- When the slow cooker is finished cooking, shredded the meat and ladle over the pasta to serve.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING SLOW COOKER PORK RAGOUT RECIPE:
A deliciously full meal straight from your slow cooker!
- 1 lb. whole grain pasta (cooked separately to package directions)
- 3 lb. boneless, lean pork chops (top loin)
- 28 oz. can diced tomatoes in juice
- 10 medium garlic cloves (minced)
- 1 cup chopped yellow onion
- 1 tbsp. balsamic vinegar
- 1 tbsp. dried basil
- 1 tbsp. dried parsley
- 1 tsp. dried oregano
- 2 cups thinly sliced carrots
- 2 cups thinly sliced celery
Cook pasta as directed in a separate pot. When done, toss with a little oil so it doesn't dry out and store in the fridge until you are ready to serve.
While the pasta cooks, place the vegetables in the crock first. Then the meat, then the tomato sauce and then the spices over the tip.
Cook on high for 5-6 hours.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Recipe from the Gracious Pantry archives, originally posted 7/8/12.