Succulent Pork Ragu

An effortless, succulent ragu in a tomato & caramelised baby onion sauce.

prep
5 MINS
cook
360 MINS
serves
4
prep
5 MINS
cook
360 MINS
serves
4

Ingredients

  • 650g piece whole pork scotch fillet
  • 400g jar Providore d’Italia Vine Ripened Tomatoes with Caramelised Baby Onions Sauce
  • ½ cup water
  • 400g pappardelle, or pasta of your choice
  • Shredded parmesan, for serving
  • Green salad and crusty bread, for serving

Method

Step 1

Place pork in a slow cooker and pour combined Providore d’Italia Sauce and water over the meat. Cover and cook on low for 6 hours or overnight.

Step 2

Pull or shred pork using 2 forks, removing and discarding any fat. Reserve meat juices and season to taste.

Step 3

Cook pasta following packet directions. Drain. Gently toss pulled pork and all residual meat juices through the pasta. Serve topped with parmesan and crusty bread to mop up juices.


Tip

Pulled pork is also delicious in burger buns with coleslaw.