Pork Ragout Recipe (Slow Cooker)
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This pork ragout recipe is absolute comfort food straight from your slow cooker.
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 PORK RAGOUT:
- 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.
RAGOUT VS. RAGU
It’s easy to think that one is a misspelling of the other. But they are, in fact, two different dishes.
- Ragout – A slow cooked French stew that is typically made with meat or fish. It is a richer, more heavily spiced stew than a typical American stew. The meat usually gets very heavily spiced/seasoned.
- Ragu – An Italian pasta sauce that typically contains some sort of ground (or other) meat.
HEALTHY SLOW COOKER RECIPES:
- Slow Cooker Pork & Kale
- Slow Cooker White Chicken Chili
- Italian Stuffed Chicken Breasts
- Tortilla Chicken Stew
- 10 Hour Pork Roast
- Slow Cooker Baby Back Ribs
- Honey Sesame Chicken
- Black Bean Mexican Chicken
- Southwestern 2 Bean Chicken
- Slow Cooker Chicken And Dumplings
PORK RAGOUT RECIPE:
Clean Eating Slow Cooker Pork Ragout
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Recipe from the Gracious Pantry archives, originally posted 7/8/12.
Is this on a whole wheat pasta? It sounds delicious!
Yes it is. Enjoy!
Ha! Nothing like a little elbowing to make you try something, eh? Glad you’re enjoying the process! Cooking can be such fun!
Layering is important. Make sure the tomatoes are on top of the pork or the meat won’t get tenderized properly.
Glad you enjoyed it!
How awesome is that???!!! Glad you enjoyed everything! 🙂
Yes, it can be frozen.
You could try it, but be sure you use a slow cooker that will be mostly filled by that amount of food. Keep in mind also that high and low do not indicate a temperature. They indicate how long it takes for the slow cooker to reach the one and only temperature it cooks at. I think 10 hours would really be pushing it, but you may be able to get away with 8.
Making this tomorrow for dinner, can’t wait, looks so good. So glad I have a laptop in my kitchen, that is all I do is check gracious pantry to see what I’m making that day, thank you 🙂
Awww, thanks! 🙂