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Slow Cooker Italian Pork Ragu with Creamy Polenta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Saucepan

Ingredients
  

  • 2 pounds pork shoulder, cut into large chunks
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 carrot, diced
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 cup beef broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup polenta
  • 4 cups chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the pork shoulder chunks in the slow cooker. Add the onion, garlic, carrot, crushed tomatoes, beef broth, oregano, rosemary, salt, and pepper. Stir to combine everything evenly.
  • Cover and cook on low for 8 hours until the pork is very tender and shreds easily with a fork.
  • About 30 minutes before the ragu finishes, bring the chicken broth to a boil in a medium saucepan. Slowly whisk in the polenta.
  • Reduce heat to low and cook the polenta for 20 to 25 minutes, stirring often until thick and creamy. Stir in the Parmesan cheese and butter until melted and smooth.
  • Shred the pork directly in the slow cooker and stir it into the sauce. Spoon the ragu over bowls of polenta and sprinkle with fresh parsley before serving.

Notes

For the creamiest polenta, stir it frequently while it cooks and add a splash more broth if it thickens too much. The ragu tastes even better the next day, so you can make it ahead and reheat gently on the stove with a little extra broth to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Medium Saucepan