I made this tender pork ragu in the slow cooker. Smoked Paprika is the star ingredient of this dish, with its rich dark red color and smoky and slightly spicy taste. It was great paired with the sweet Garlic and Parsley Spaghetti Squash.
Start with some sliced onions and chopped garlic in the bottom of a slow cooker.
Add to it a can of diced tomatoes.
Add to it about a teaspoon of cumin. I love cumin, its such a warming spice.
And a tablespoon of smoked paprika. Paprika is made from smoked spanish peppers. Its different than regular paprika, which has a more sweeter taste to it. I love its dark rich rustic color.
Poor in about 1/4 cup soy sauce, which add a little richness to the sauce. It has just enough saltiness to it, that we don't need to add any salt.
And about a cup of chicken stock. Stir everything together until combined.
Add the pork roast to the pot, fat side up. I'm using a pork loin roast, but a shoulder or butt would be great too, since it will be cooking all day.
Spoon sauce over the roast.
Put the lid on, set it on low and cook for about 6 hours.
After about 6 hours, the pork will be fall apart tender. Scoop out 3/4 of the sauce and the onions into a sauce pot. Simmer on medium heat and reduce by about 1/2, until sauce has thickened.
Pull the meat apart into large shreds. I did it in the crock pot, so it could sit in the juices left in the pot while the sauce is reducing.
Gently fold the meat into the reduced sauce. I just love the color of this sauce, its so rich and thick and smoky!
The combination of the tender, smoky pork and the sweetness of the spaghetti squash was amazing!
SMOKY PORK RAGU
|Prep Time: 5 Minutes
|Cook Time: 6 Hours, 15 Minutes
Combine onions, garlic, tomatoes, soy sauce, chicken stock, cumin and paprika in a slow cooker.
Place pork roast in center and spoon mixture over meat.
Put lid on, set on low and cook for 6 hours.
Spoon sauce and onions out of slow cooker and into a sauce pan. Simmer on medium heat and reduce by half.
Using a fork, pull meat apart into large shreds and fold into reduced sauce.
Serve with Garlic & Parsley Spaghetti Squash.
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