Pork Ragout Recipe (Slow Cooker)

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.

A close up view of a single while bowl containing this Clean Eating Slow Cooker Pork Ragout. It has two spoons on either side of the bowl, ready to serve this bowl of deliciousness.

I considered some different ways of cooking it, such as in a Dutch oven or simply on the stovetop in a large pot. But 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 stovetop. 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, and the meat really gets a chance to simmer in all those spices for a good, long while. The taste is amazing!

What Is Ragout?

If you’re not sure what Ragout is, you aren’t alone. But I promise, it’s delicious. Ragout can be made with many different types of meat, or without any meat at all. It can also be served with or without pasta. In this case, I used pasta.

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.

Can I Use Other Cuts Of Pork?

You can! The cooking time will vary, but you can use a pork butt, Boston butt, or pork shoulder for this recipe. It’s up to you if you want to sear or brown the meat before adding it to the slow cooker. I did not, but it can be a tasty option.

Ways To Serve Pork Ragout

  • Over a bed of creamy polenta
  • With garlic bread
  • Garnished with parmesan cheese
  • With different types of pasta such as pappardelle pasta, penne pasta, or cavatappi pasta.
  • Over rice

Optional Additions

  • Black pepper
  • Rosemary sprigs
  • Bay leaves
  • Thyme or any herbs you prefer
  • Tomato paste – To thicken.
  • Make it with beef instead of pork
  • Red wine
  • Olive oil – Just a drizzle at serving
  • With a side salad
  • A cup or two of chicken stock or chicken broth
  • Salt as needed
This Clean Eating Slow Cooker Pork Ragout has just been served. The bowls of food are still sitting next to the slow cooker and both white dishes are full and ready to serve.

What Is In Ragout?

Whole grain pasta – This will be cooked separately to package directions. I used whole-grain pasta. Feel free to use any type of pasta you are comfortable with.

Boneless, lean pork chops – Top loin.

Canned diced tomatoes in juice – Make sure there is no added sugar or other unwanted ingredients.

Garlic cloves – These should be fresh, but in a pinch, you can use garlic powder or granules.

Yellow onion – Here again, these should be fresh. But in a pinch, onion powder or granules will work.

Balsamic vinegar – Pro tip: If you only have the cheap stuff, put double the amount in a small pot and boil it down by half. This will give you much better quality and flavor from the vinegar.

Dried basil

Dried parsley

Dried oregano

Carrots – Slice these thin.

Celery – Slice these thin.

How To Make Pork Ragout

Cook your pasta separately in salted water. You can do this prior to the slow cooker being finished, or do it immediately and store it in the fridge.

Adding salt to a large pot of water for salted pasta water.

Prep the meat and produce and layer in the slow cooker in the order listed.

This is a collage of the steps for making this Clean Eating Slow Cooker Pork Ragout recipe.

When the slow cooker is finished cooking, shred the meat with forks or wooden spoons and ladle it over the pasta to serve.

Storage

This can be kept in the fridge for up to 3 days in an airtight container.

Freezing

This can be frozen without the pasta. Place it into an airtight, freezer-safe container and store it in the freezer for up to 4 months.

Reheating

If frozen, thaw it in the fridge for 24 hours. Once thawed, you can reheat this in the microwave or on the stovetop.

More Healthy Slow Cooker Recipes

Pork Ragout Recipe Card

Copyright Information For The Gracious Pantry
Clean Eating Slow Cooker Pork Ragout Recipe

Slow Cooker Pork Ragout

A deliciously full meal straight from your slow cooker!
3 from 2 votes
Print Pin Add to Collection
Course: Main Course
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 12 servings
Calories: 313kcal

Equipment

  • 1 Slow Cooker (5 quarts or larger)

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

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 313kcal | Carbohydrates: 36g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 188mg | Potassium: 849mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3755IU | Vitamin C: 10.7mg | Calcium: 108mg | Iron: 4.2mg

Recipe from the Gracious Pantry archives, originally posted 7/8/12.

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12 Comments

  1. Is this on a whole wheat pasta? It sounds delicious!

    1. graciouspantry says:

      Yes it is. Enjoy!

  2. graciouspantry says:

    Ha! Nothing like a little elbowing to make you try something, eh? Glad you’re enjoying the process! Cooking can be such fun!

  3. graciouspantry says:

    Layering is important. Make sure the tomatoes are on top of the pork or the meat won’t get tenderized properly.

  4. graciouspantry says:

    Glad you enjoyed it!

  5. graciouspantry says:

    How awesome is that???!!! Glad you enjoyed everything! 🙂

  6. graciouspantry says:

    Yes, it can be frozen.

  7. graciouspantry says:

    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.

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  9. Pingback: ragoûter | Freshly French Pressed
  10. Mary Pat Filer says:

    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 🙂

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