Easy Slow Cooker Pork Shoulder Ragout Step-by-step instructions

Before you start

Before starting, ensure all vegetables are thoroughly washed and diced into uniform pieces. This uniformity ensures that the onions and carrots cook through at the same rate as the pork. Take the pork shoulder out of the refrigerator about 20 minutes before you begin to take the chill off, which helps with more even cooking.

Ensure your slow cooker insert is clean and dry. Have all your seasonings measured and ready so that assembly takes just a few minutes, keeping the kitchen tidy and the process streamlined from start to finish.

Instructions

Initial Assembly

1. 1Prepare the slow cooker base
   Place the chunks of pork shoulder into the slow cooker insert. Scatter the diced onion and diced carrots around and over the meat to ensure even distribution of aromatics during the cooking process.
   Look for The pork should be nestled in the bottom, with vegetables distributed evenly.
   Tip Do not crowd the slow cooker too much to ensure even heat circulation.

At this stage, the slow cooker contains the raw pork, diced vegetables, and seasonings. Everything should be arranged to fit comfortably within the insert. Check that the vegetables are distributed among the pork chunks so that the aromatics can permeate the meat as they soften and release their juices. Ensure the insert is properly seated in the base before proceeding to the next step of adding the liquids and starting the heat.

Seasoning and Sauce Incorporation

2. 2Season and add tomatoes
   Sprinkle the Italian seasoning over the meat and vegetables, then add the minced garlic. Pour the crushed tomatoes over the entire mixture, ensuring the meat is well-coated in the sauce.
   Look for The tomatoes should cover most of the ingredients to keep them moist.
   Tip Add the seasonings directly onto the meat for better flavor penetration.

The pot now contains the pork, vegetables, seasonings, and the crushed tomatoes. The tomatoes should coat the ingredients thoroughly. Check that the Italian seasoning and garlic are well-distributed, as these provide the primary flavor profile.

Once the tomatoes are poured over, the mixture should look like a cohesive, thick stew base. Ensure no large clumps of seasoning remain and that the lid is securely placed on the slow cooker to start the slow braising process.

Slow Cooking and Shredding

3. 3Slow cook and shred
   Cover the slow cooker and set to low for 8 hours. Once finished, ensure the pork reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes, then shred the pork directly in the sauce using two forks before serving.
   Look for The pork should be fork-tender and shred easily with minimal resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the internal temperature at the thickest part of the largest chunk.

After the long cook, the pork should be very tender and surrounded by a rich, thickened tomato sauce. The vegetables should be soft and integrated into the sauce. Check the internal temperature of the pork to ensure it has reached 145°F (63°C). After letting it rest, the meat should shred easily using two forks. The final consistency should be a thick, hearty ragout where the meat and sauce are perfectly combined into a delicious, spoonable dish.

Common mistakes

A common mistake is overcrowding the slow cooker, which prevents the heat from circulating properly and can lead to unevenly cooked meat. Another error is failing to trim excessive fat; while some fat is necessary, too much can result in a greasy sauce.

Do not be tempted to lift the lid frequently during the cooking process, as each time you do, heat escapes and significantly extends the cooking time. Finally, ensure the meat is fully submerged in the tomato sauce to prevent the edges from drying out and becoming tough.

How to tell it’s done

The pork is perfectly done when it reaches an internal temperature of at least 145°F (63°C) and is fork-tender. You should be able to press a fork into the meat and have it pull apart with almost no effort.

If the meat still feels firm or rubbery, it needs more time; continue cooking in one-hour increments until the desired texture is reached. The sauce should be thick and clinging to the meat, having reduced slightly from the moisture released by the pork and vegetables during the long cook.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest