Slow Cooker Pork Ragu

This week had completely dragged on for me. The highlight of this week was catching up on Grey’s Anatomy last night. The show has gotten progressively worse over the years but I still watch each and every new episode, even though some of the main characters don’t even show up half the time. Like where was Patrick Dempsey the entire episode? I’m also not too thrilled about the outcome of Mr. Feeny.

Anyway, before I get all teary-eyed about the Mr. Feeny that I adore so much, let’s talk about this slow cooker dish.

The weather is cooling down here in LA (I can barely manage the 50-60 degree weather here!) which means I can finally bring out the slow cooker and make some pork ragu. It’s a simple recipe of searing a huge pork loin that gets thrown in a crockpot for 8 hours to get absolutely tenderized in a stew of so many flavors. Plus, this dish can serve an army so be sure to bring the leftovers to work or freeze the rest so you can have this comforting dish any time during the week!

Also, don’t forget to enter my giveaway! The winner for the Creme De La Hem apron will be picked on Sunday, November 11th, and announced Monday.

One year ago: Asian Chicken Noodle Salad

Slow Cooker Pork Ragu (adapted from Mother Thyme):

Yields 4-6 servings

INGREDIENTS:

• 2 1/2 pound boneless pork loin
• 1/4 teaspoon dried rosemary
• 1/8 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 (28-ounce) can crushed tomatoes
• 3/4 cup chicken stock
• 1 small onion, diced
• 1/3 cup grated carrots
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 1 bay leaf
• Splash of red wine
• 16 ounces wide egg noodles

DIRECTIONS:

Season pork loin with rosemary, thyme, salt and pepper, to taste, rubbing in thoroughly on all sides.

Heat canola oil in a Dutch oven or large pot over medium high heat. Add pork loin and sear both sides until browned, about 3-4 minutes per side.

Place pork loin into a slow cooker and top with crushed tomatoes, chicken stock, onion, carrots, tomato paste, garlic, bay leaf, wine, salt and pepper, to taste. Cover and cook on low heat for 8 hours or high for 4-5 hours.

Remove pork loin and bay leaf from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste. Cover and keep warm for an additional 30 minutes.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Serve pasta immediately topped with pork mixture.

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