Best Instant Pot Pork Ragu Recipe


Mike Garten

Achieving juicy shredded pork shoulder on a weeknight has never been easier. Instead of roasting for hours in the oven, it cooks in the multicooker for just 35 minutes (yes, you read that right).

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Yields:

4
– 6


servings

Total Time:

1

hour

20

mins

2 1/2
lb.

pork shoulder, well trimmed and cut into 2-in. pieces

1
tbsp.

olive oil, plus more as needed

2


medium carrots, chopped

1


28-oz can whole tomatoes

12
oz.

pappardelle or other wide noodles

Chopped parsley and grated Parmesan, for serving

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  1. Pat pork dry and season with ½ teaspoon each salt and pepper. Set multicooker to Sauté. Add oil and, in batches, brown pork, adding more oil if needed; transfer to bowl.
  2. Add carrots, onion and garlic to pot and cook, stirring often, until just tender, 6 to 8 minutes.
  3. Add wine and simmer until reduced to ½ cup, about 10 minutes. Stir in tomatoes (and their juices) and rosemary. Return pork and any juices to pot and stir to combine.
  4. Press Cancel. Lock lid and cook on High pressure 35 minutes. Use natural release method for 10 minutes, then release any remaining pressure.
  5. During natural release, in separate pot, cook pasta per package directions.
  6. Transfer pork to bowl; discard rosemary. Skim off and discard any fat from liquid. Using immersion blender (or standard blender), puree sauce until smooth. Shred meat into large chunks and stir back into sauce. Serve over pasta and top with parsley and Parmesan if desired.

Nutritional information (per serving): About 665 calories, 22 g fat (7 g saturated), 47 g protein, 645 mg sodium, 64 g carbohydrate, 5 g fiber

Did you make this recipe? Comment below!

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