This slow cooker pork roast to ragu recipe gives you two very simple but delicious meals from one pot roast. Make your roast one night and pasta with pork ragu the next.
Course
Main Course
Cuisine
American
Keyword
marinara, pork sauce, slow cooker
Prep Time10minutes
Cook Time8hours20minutes
Total Time8hours30minutes
Servings4
AuthorDenise Wright (MyLifeCookbook.com)
Ingredients
2 ½lbpork shoulder
2teaspoonssalt
1teaspoonrosemary
1teaspoonbasil
1teaspoonoregano
½teaspoonthyme
4clovesgarlic, sliced into slivers
2large potatoes cut into even pieces
5carrots cut into even pieces
3stalks of celery cut into pieces
1onion cut into pieces
1large canmarinara sauce (I love Trader Joes Tuscana Marinara)
Instructions
The night before: Take your slices of garlic and stuff them into the pork roast by cutting a little slit and place the garlic inside.
Next mix your salt, basil, rosemary, oregano and thyme together in a small bowl and rub all over the pot roast.
Refrigerate.
The next morning: Place all of your chopped vegetables into the slow cooker and add your roast on top.
Cook on low for 8 hours.
The next day: For the pork ragu, take your left over pork and cut into pieces. Add to a pan along with a good marinara sauce (I like Trader Joe's Tuscano canned sauce).