Pressure Cooker Pork Shoulder Ragu

Pressure cooker pork shoulder ragu. Pork shoulder with vegetables, dry red wine, and Italian vermouth cooked in a pressure cooker. Very easy pressure cooker recipe!

What Cut of Meat Should I Use to Make Ragu?

To make a flavorful and tender pork ragu in a pressure cooker, choosing the right cut of meat is crucial. The ideal cut for making ragu is a boneless pork shoulder roast. This cut of meat is well-marbled with fat, which adds richness and flavor to the dish.

When selecting the pork shoulder, opt for a roast that is around 2 pounds (960 g) in weight. Trim any excess fat and cut it into chunks before cooking. The smaller pieces will cook more evenly and allow the flavors to penetrate the meat.

The pork shoulder is a tough cut of meat that benefits from long, slow cooking. Using a pressure cooker helps to tenderize the meat quickly and efficiently. The high pressure and steam break down the tough fibers, resulting in succulent and melt-in-your-mouth pork.

The marbling of fat in the pork shoulder also contributes to the richness of the ragu. As the meat cooks, the fat renders and infuses the sauce with flavor. This creates a luscious and hearty sauce that coats the pasta or polenta perfectly.

By using boneless pork shoulder roast in your pressure cooker pork ragu, you’ll achieve a dish that is both tender and full of flavor. The meat will shred easily and blend beautifully with the aromatic vegetables and wine, creating a satisfying and comforting meal.

Please note, this recipe is for a stovetop pressure cooker. For those who have an electric instant pot:

How to Make Pork Ragu in a Pressure Cooker

To make a delicious pork ragu in a pressure cooker, start by preparing your ingredients. You will need 2 pounds (960 g) of boneless pork shoulder roast, trimmed and chunked. Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in the pressure cooker. Add the pork shoulder and cook until browned on all sides.

Next, add 1 chopped white onion and 2 cloves of garlic to the pressure cooker. Sauté until the onion is translucent and the garlic is fragrant. Pour in a generous amount of dry red wine and Italian vermouth, which will add depth of flavor to the ragu.

Once the wine and vermouth have been added, lock the lid of the pressure cooker in place and set the cooking time according to the manufacturer’s instructions. Cook the pork shoulder ragu under high pressure for about 45 minutes to an hour, or until the meat is tender and easily shreds apart.

After the cooking time is complete, carefully release the pressure from the cooker and remove the lid. Use a fork to shred the pork shoulder into smaller pieces. The ragu should be rich and flavorful, with the meat infused with aromatic vegetables and wine.

Serve the pressure cooker pork shoulder ragu over your favorite pasta or polenta, and garnish with freshly grated Parmesan cheese and chopped parsley. This hearty and comforting dish is perfect for a cozy dinner at home. Enjoy the tender and flavorful pork ragu made effortlessly in your pressure cooker.

YOU MAY LIKE AS WELL:

Slow Cooker Cuban Pork Roast Recipe

Oven Cooked Pork Loin Roast Recipe

Instant Pot Creamy Mushroom Pork Roast Recipe

Pork Ragu Serving Suggestions

Once you have prepared your delicious pressure cooker pork shoulder ragu, it’s time to think about how to serve it. This hearty and flavorful dish pairs well with a variety of accompaniments, allowing you to customize your meal to suit your preferences. Here are a few serving suggestions to inspire you:

1. Pasta: The classic choice for serving pork ragu is pasta. Opt for a sturdy pasta shape like pappardelle or rigatoni, which can hold up to the rich sauce. Cook the pasta until al dente and toss it with the ragu, allowing the flavors to meld together.

2. Polenta: For a comforting and satisfying meal, serve the pork ragu over creamy polenta. The creamy texture of the polenta provides a perfect contrast to the tender meat and robust sauce.

3. Crusty Bread: If you prefer a lighter option, serve the pork ragu on top of crusty bread. The bread will soak up the flavorful sauce, creating a mouthwatering combination of textures and flavors.

4. Gnocchi: For a twist on the traditional pasta, try serving the pork ragu with pillowy gnocchi. The soft and delicate dumplings pair beautifully with the rich and savory sauce.

5. Vegetable Medley: To add some freshness to your meal, serve the pork ragu alongside a colorful vegetable medley. Sautéed greens, roasted root vegetables, or a simple salad can provide a refreshing balance to the rich flavors of the ragu.

Experiment with these serving suggestions or create your own combinations to make your pressure cooker pork shoulder ragu a memorable and satisfying meal. Enjoy!

How to Store Leftovers

Storing leftovers properly is essential to maintain the freshness and flavor of your pressure cooker pork shoulder ragu. Here are some tips on how to store your leftovers:

1. Refrigeration: Allow the ragu to cool completely before transferring it to an airtight container. Place the container in the refrigerator and consume the leftovers within 3-4 days. Make sure to label the container with the date to keep track of its freshness.

2. Freezing: If you have a large batch of ragu or want to save it for later, freezing is a great option. Allow the ragu to cool completely, then transfer it to freezer-safe containers or freezer bags. Leave some space at the top to allow for expansion. Label the containers with the date and freeze for up to 3 months.

3. Portioning: Consider portioning the ragu before storing it. This way, you can thaw and reheat only the amount you need, reducing waste. Divide the ragu into individual or family-sized portions and store them accordingly.

4. Thawing and Reheating: When ready to enjoy your frozen ragu, thaw it overnight in the refrigerator. Once thawed, reheat it on the stovetop or in the microwave until heated through. Stir occasionally to ensure even heating.

By following these storage tips, you can enjoy the delicious flavors of your pressure cooker pork shoulder ragu even after it has been cooked. Whether you choose to refrigerate or freeze the leftovers, proper storage will help maintain the quality of the dish for future meals.

Pressure Cooker Pork Shoulder Ragu

Ingredients

• 2 pounds (960 g) boneless pork shoulder roast, trimmed and chunked
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 white onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 2 (28 oz (840 ml) each)) cans diced tomatoes in juice, undrained
• 16 oz (480 ml) can tomato sauce
• 1 cup (250 ml) dry red wine
• 1 cup (250 ml) dry Vermouth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon fennel seeds
• 1 tablespoon hot sauce
• salt and freshly ground black pepper

Method