Slow Cooker Pork Ragu with Pappardelle

This slow cooker pork ragu is the kind of dinner that feels like a weekend project but comes together with almost no effort.

Pork shoulder simmers all day in a rich tomato and red wine sauce until it collapses into tender shreds. A swirl of cream and a tangle of pappardelle turn it into a luxurious pasta dish that tastes like it came from a trattoria.

The slow cooker does the heavy lifting here, turning a tough cut of pork into fork-tender strands of meat. The sauce builds flavor from crushed tomatoes, red wine, garlic, and herbs, then gets a silky finish from heavy cream.

Tossed with wide pappardelle ribbons and topped with whipped ricotta, this ragu is hearty, comforting, and surprisingly simple to make.

Ingredients

Why this recipe works

Pork shoulder is a well-marbled cut that becomes meltingly tender when cooked low and slow. The long braise breaks down the connective tissue, turning the meat into succulent shreds that soak up the tomato-wine sauce.

Cooking in the slow cooker keeps the temperature steady, so the pork never dries out and the flavors have time to meld.

The combination of crushed tomatoes and red wine creates a deeply savory base, while the garlic and herbs add aromatic depth.

Stirring in heavy cream at the end balances the acidity and gives the sauce a velvety texture. The whipped ricotta adds a fresh, creamy contrast that lightens the dish and makes each bite feel indulgent.

Notes and substitutions

Choose a well-marbled pork shoulder, also labeled pork butt or Boston butt. It is the best cut for braising because the fat keeps the meat moist. Trim any large exterior fat pieces, but leave some in the meat for flavor. Cut it into large chunks so it cooks evenly and shreds easily.

Use a dry red wine like Merlot, Cabernet Sauvignon, or Chianti. If you prefer not to cook with wine, replace it with an equal amount of beef broth plus a tablespoon of red wine vinegar. The pappardelle can be substituted with tagliatelle or fettuccine; just adjust the cooking time according to the package.

• pork shoulder: Beef chuck roast can be used in place of pork shoulder; cook until it shreds easily, about the same time.
• pappardelle: Fettuccine, tagliatelle, or wide egg noodles work well if pappardelle is not available.
• heavy cream: For a lighter sauce, use half-and-half, but add it at the end and heat gently to avoid curdling.
• red wine: Use an equal amount of beef or chicken broth plus 1 tablespoon red wine vinegar for acidity.

Equipment

• Slow cooker (6-quart or larger)
• Large skillet or Dutch oven
• Two forks for shredding
• Large pot for pasta
• Colander
• Mixing bowl
• Hand mixer or whisk