Slow Cooker Pork Ragu
Recipe by: Mother Thyme
2 tablespoons olive oil
2 1/2 pound boneless pork loin
1 28oz can crushed tomatoes
3/4 cup chicken stock
1/2 cup onion, chopped
1/3 cup grated carrots
1 tablespoon tomato paste
1/2 teaspoon minced garlic
1/2 teaspoon salt plus additional for taste
1/4 teaspoon pepper plus additional for taste
1/4 teaspoon dried rosemary leaves (or freshly chopped rosemary)
1/8 teaspoon dried thyme leaves (or freshly chopped thyme)
1 bay leaf
Splash of red wine
1 package of Pappardelle, fettuccine or rigatoni
Heat olive oil in a large skillet or dutch oven over medium heat. Season pork loin with 1/2 teaspoon salt, 1/4 teaspoon pepper, rosemary and thyme. Brown all sides or pork, about 3-4 minutes per side. Spray non-stick cooking spray inside crock pot. Place pork inside crock port. Top pork with crushed tomatoes, chicken stock, onions, carrots, tomato paste, garlic, bay leaf, a splash of red wine and a dash of salt and pepper.
Heat on low for 8 hours or high for 4-5 hours.
When pork is cooked, using two forks roughly shred pork into large pieces. Remove bay leaf and place pork back into sauce, season with additional salt and pepper for taste. Turn heat to simmer/warm for an additional 30 minutes.
Meanwhile boil a large pot of salted water on stovetop. Bring pasta to boil per package directions.
Toss pasta with pork and serve warm with top with fresh cheese and chopped fresh parsley.