One-Pot Braised Pork Ragù Recipe (2024)

JP, if you look at the ingredient list, it calls for pork shoulder, and the instructions for cooking it are covered pretty well in the instructions.

I share the opinion that 450 degrees seems really high for a braise. I’m guessing that the author, Kay Chun, wanted to make this into a faster recipe that could be considered for a weeknight dinner, but I personally would opt for cooking it longer at a much lower temperature, say 300 degrees, or in a slow cooker on medium or high for 4 hours or until done. It would be helpful when the directions are so obviously strange if the author could give a rationale (and alternatives).

I cooked this at 300 for 2.5 hours and pork was tender and not boiled. Very delicious , I would make it again.My hubby loved it.

This is great. Many of the negative comments are both laughably pretentious and fundamentally incorrect. This absolutely results in a rich, stew-like sauce. As this is clearly intended to be a faster recipe than a day-long braise, there are going to be some tradeoffs in the process! The results are nevertheless satisfying. I'm guessing that some folks didn't follow the recipe with 1/2" cubes (which are quite small)... you're not braising a brisket here.

Where do you find a one pound pork shoulder? Everything I see is 4-7 pounds. Should I ask the butcher to cut it up?

I didn’t have a lot of time, so cooked this in my Instant Pot and had it over polenta. I did all the same prep steps, but added only 3/4 cup of water, cooked it on high pressures for 25 minutes and did a quick steam release. It was delicious!

Is 450 not super high temp for a braise?

The pork (shoulder) is not cooked or shredded. It will sort of “fall apart” once fully cooked in the ragu (sauce). Ground pork would work but the ragu won’t be as hearty. I’m sure a slow cooker would work as long as the meat is braised first.

We've made this twice. The first time it was excellent. I followed the recipe mostly but deglazed the pan with wine, used less water, twice the garlic, a whole can of tomato paste and most importantly- used San Marzano tomatoes. Also cooked for 3 hours at 300. We liked it so much my husband made it the next week as we still had pork in the freezer. He followed the recipe exactly, without my changes AND used basic Hunts tomatoes. The result was extremely subpar. We didn't even finish it.

450F x 1h15m works fineI added celery because it was lying aroundChopped the veggies in a food processor to save timeBig Dutch oven so all the pork fit in one batch. Excellent effort to results ratio.

Can you explain what type of pork you used? Was it already cooked and shredded? Thanks

This is just excellent. The very definition of comfort food. Made it as written, except I didn't have the fresh basil, but dried worked fine. Stirred in a half cup or so of pasta water to loosen it a bit before serving.

I neglected to mention that I used far less water than called for, even doubling the recipe. I reckon I added less than 2 cups total, and it was perfectly thickened after about 1 1/2 hours in the oven.

You can certainly use your stove. Just turn it down to a low simmer and cover. Stir occasionally so it doesn't burn on the bottom and/or use a cast iron "heat diffuser" if you have one. Good luck!

I made this exactly as directed. Cutting up the pork took a long time, and I'm not sure I'd do it again. I had no problem with the 450 temp. The pork came out very tender. But I'm giving this 3 stars because I just feel it is missing something. More herbs? Wine, as someone suggested? I make a traditional bolognese sauce that is delicious, but this just seemed too ordinary - not enough depth of flavor -especially for the amount of work. I'm going to add some other herbs and see if it helps.

I followed this recipe tonight with a couple alterations. I subbed the pork shoulder and garlic for garlic pork sausage and the store was out of fresh basil so I used freeze dried. I also added some Calabrian chili paste for some heat. If I make it again, I'd halve the carrots and dice them finer than I did tonight. It was good, but the carrots really made it sweet.

Cooked much longer (2-3h) at 275 in the oven. Easier and very good. Double the recipe it freezes well. Better 2nd day. Did more onion and carrot. Used chicken stock.Super yummy and very easy. Kids love it.

I used pork steaks instead of pork shoulder since one pound packages are readily available in St Louis. I

Dbld this, reduced oil while cooking pork to 2T & 1 T and salted well each batch (needed 3) @ 6T tom paste, and 1 can whole & 1 can chopped Toms. 1 C red wine and 1 C water. At 450 for 1.5 hrs the braise was very thick, & edges of the pan a bit charred from spatter. The meat was tender but not fall apart. I added another cup of water, and back in the oven at 300 for 30 min. 1 C pasta water at the end to loosen. It was really good. Will add chili flake next time.

This recipe is an absolute blessing. It’s dead easy and I followed it exactly, except I used lamb stew meat because that’s all they had at the grocery. it was truly outstanding. One of those meals that goes beyond tasting great and nourishes the soul, especially on a cold day. I’ll keep this one tucked in my winter arsenal! Do not miss out on the gift of this meal. Forget “marry me” chicken — this is marry me ragu!

Excellent recipe. I had made once before but this time took the advice of other cooks and braised at 300 degrees for 2 hours. I also made the day before in order to skim off the fat the next day. Taste improved overnight. Served over pasta.

Made this tonight and it was utterly delicious. The meat was cooked according to directions and melted in our mouths. The only changes I made were: no basil handy so added fresh sage leaves, used 1 cup water and one cup red wine and added some Adjika spice while sauteing the veggies.

Two pots - you need one to cook the pasta.

Absolutely loving this braised recipe! I have made it twice now. Shorter braise time, but the pork still came out tender and pull-apart perfection. The mix of carrots, onions, tomatoes, and heavy cream whipped up a seriously luscious sauce. Gave the pork some extra texture by breaking it apart with a wooden spoon before serving. Oh, and since I'm Peruvian, I tossed in a bit of aji panca paste and a touch of sazon goya for that authentic Peruvian twist. Added a whole new dimension!

Best Raghu I’ve ever made, and maybe the best I’ve ever eaten. Followed the recipe exactly. I will not change a thing.

This was delicious, as is. I’m glad I did not follow the notes.

Absolutely amazing. I have nothing to add other than what has been suggested. I cooked it longer, lower (because I had time) and will make it many, many more times in the future.

I have no idea what people are doing to mess this up but this recipe is wonderful if you just follow it. Yes, it’s a quicker version of what I would do for a Sunday gravy but this is a much easier, less time consuming recipe that comes very close to the richness.

I took a bunch of advice from these comments and cooked at 300 for 3 hours, I added more tomato paste and 1 cup wine, 1/2 cup water. I also cut into much larger (2") chunks and they had all but dissolved after 3 hours. It looked very dry but adding a little pasta water while mixing in pasta made a delicious ragu.

Followed the notes that suggested to go low and slow — had the time on a rainy Saturday afternoon — and it was fantastic. 3.5 hrs at 300. Rich, creamy, tender. Served with some slow-sautéed broccoli rabe and pasta but would do polenta next time to better enjoy the juices.