Pressure Cooker Pork Shoulder Ragu
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
263 -
Carbohydrates
10.3 g -
Cholesterol
55 mg -
Fat
13.7 g -
Fiber
8.0 g -
Protein
19 g -
Saturated Fat
9.3 g -
Serving Size
1 -
Sodium
559 mg -
Sugar
3 g -
Trans Fat
4 g -
Unsaturated Fat
6.5 g -
Potassium
265.0 mg
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! You may also like Coconut Shrimp Soup
Please note, this recipe is for a stovetop pressure cooker. For those who have an electric instant pot:
Electric Instant Pot Pork Shoulder Ragu
Heat the olive oil and butter in an instant pot turned to the sauté mode. Working in batches, add chunked meat and brown on all sides, for about 8 minutes per side. With the slotted spoon, remove cooked pork from the pot and transfer it to a large plate. Cover and keep warm.
Pour off all but 2 tablespoons (30 ml) of cooking liquid from the pot. Add the onion and garlic. Cook, stirring, for 1 minute. Mix in the remaining ingredients. Bring to a boil and continue boiling for a further 1 minute.
Close the instant pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 40 minutes.
Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid.
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 tromatoes in juice, undrained
- 16 oz (480 ml) can tomato sauce
- 1 cup (250 ml) dry red wine
- 1/4 cup (60 ml) sweet Italian 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
Step 1
Season pork shoulder roast with salt and black pepper.
Step 2
Heat olive oil and butter in a pressure cooker over medium-high heat.
Step 3
Working in batches, brown pork in hot mixture on all sides, for about 8 minutes per batch. Using a slotted spoon, remove browned meat from the pressure cooker and transfer it to a plate.
Step 4
Pour off all but 2 tablespoons of cooking liquid from the cooker. Add onion and garlic and cook, stirring, for 1 minute. Stir in all remaining ingredients. Bring mixture to a boil and boil for 1 minute.
Step 5
Close pressure cooker and lock the lid. Set heat to high. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 45 minutes.
Step 6
Remove the pot from the heat. Open the cooker and allow standing for 15 minutes. Skim off fat from top of tomato sauce.
Step 7
Transfer cooked pork to a cutting board. Shred or cut meat into small pieces.
Step 8
Return shredded pork to a pressure cooker. Heat to a simmer. Season with salt and black pepper if necessary.
Step 9
Serve pork shoulder ragù over the cooked noodles.
