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This slow cooker roast to pork 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.

Slow Cooker Pork Roast to Ragu

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 Time 10 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 30 minutes
Servings 4
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 2 1/2 lb pork shoulder
  • 2 teaspoons salt
  • 1 teaspoon rosemary
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 4 cloves garlic, sliced into slivers
  • 2 large potatoes cut into even pieces
  • 5 carrots cut into even pieces
  • 3 stalks of celery cut into pieces
  • 1 onion cut into pieces
  • 1 large can marinara sauce (I love Trader Joes Tuscana Marinara)

Instructions

  1. 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.
  2. Next mix your salt, basil, rosemary, oregano and thyme together in a small bowl and rub all over the pot roast.
  3. Refrigerate.
  4. The next morning: Place all of your chopped vegetables into the slow cooker and add your roast on top.
  5. Cook on low for 8 hours.
  6. 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).
  7. Cook for 15-20 minutes on medium.
  8. While the sauce is cooking, make your pasta.
  9. Both should be done around the same time.
  10. Enjoy!.