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 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
- 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
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.
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.
Prep the meat and produce and layer in the slow cooker in the order listed.
When the slow cooker is finished cooking, shred the meat with forks or wooden spoons and ladle it over the pasta to serve.
This can be kept in the fridge for up to 3 days in an airtight container.
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.
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
- 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 Card
Slow Cooker Pork Ragout
- 1 Slow Cooker (5 quarts or larger)
- 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.
Recipe from the Gracious Pantry archives, originally posted 7/8/12.