HOMEMADE PULLED PORK RAGU IN AN INSTANT POT®
Tender pulled pork ragu sauce made easy with an Instant Pot®, with a rich flavor and succulent texture, perfect for your favorite pasta.
Provided by Fioa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h27m
Yield 4
Number Of Ingredients 10
Steps:
- Season pork with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add garlic and olive oil; cook for 3 minutes. Add pork and cook until browned, about 2 minutes on each side. Add tomatoes, peppers, parsley, thyme leaves, and bay leaves; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Discard bay leaves, and shred pork with 2 forks.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 11.5 g, Cholesterol 73.5 mg, Fat 7.5 g, Fiber 2.5 g, Protein 28.8 g, SaturatedFat 1.8 g, Sodium 1679.9 mg, Sugar 6.1 g
INSTANT PORK RAGU RECIPE
Pork Ragu is a hearty sauce that is a great sauce on pasta, mashed potatoes, zoodles, or mashed cauliflower. Instructions included for Instant Pot, Slow Cooker, Oven, Stovetop. A great make ahead freezer. Great for a family dinner or when guests are coming for dinner.
Provided by Eileen xo
Categories Main Course
Time 1h10m
Number Of Ingredients 21
Steps:
- Season country pork ribs with garlic powder, onion powder, and black pepper. Set aside.
- Turn the Instant Pot to Saute, 15 minutes. Add 1 Tablespoon olive oil. Add in the seasoned pork and sear until brown on all sides. Set aside pork.
- If needed, add the second Tablespoon of olive oil to the Instant Pot. Add in the carrots, celery, and onions. Saute till veggies get soft, around 3 minutes. Add in the minced garlic, stir for a minute.
- Add in the red wine, use a wooden spoon to bring up any brown bits at the bottom of the pot. (Note 2). Let saute about 3 minutes.
- Stir in crushed tomatoes, diced tomatoes, tomato paste, water, bay leaf, oregano, basil, and fennel. Add in a dash of salt and pepper. Cancel saute on the instant pot. Add in the brown pork pieces.
- Place lid on Instant Pot, lock it and close the vent. Press "Pressure Cook" high pressure and put the time to 40 minutes. Once cooking complete, naturally release the pressure for about 5 minutes. Then turn valve to auto release remaining steam.
- Once complete, remove the lid, discard the bay leaf. Shred the pork, check seasoning, reseason if needed.
- Serve with pappardelle or your favorite pasta. If a low-carb alternative is needed, see note 4.
Nutrition Facts : ServingSize 0.5 cup, Calories 295 kcal, Carbohydrate 19 g, Protein 21 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 513 mg, Fiber 4 g, Sugar 10 g
BEST DAMN INSTANT POT PULLED PORK
The most amazing, tender, juicy and delicious Instant Pot pulled pork recipe.
Provided by Recipe Teacher
Categories Dinner
Time 1h10m
Number Of Ingredients 14
Steps:
- Trim fat from pork roast and cut into 4 same size chunks.
- Add all dry ingredients to a large bowl and whisk together. Add pork roast chunks to rub mix and coat well.
- Add 2 tbs olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
- Once pork is seared and removed from pot, press cancel and add 1/2 cup chicken broth. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add remaining chicken broth. Worcestershire sauce and liquid smoke.
- Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes.Then let pressure release naturally for 20 minutes or until pin drops.
- Remove pork to a large bowl and shred with 2 forks. Add your favorite BBQ sauce as desired. Or use the juice from the Instant Pot - it's loaded with awesome flavor!
INSTANT POT RAGU
The most tender beef ragu you can make in just a fraction of the time! The beef simply melts in your mouth and the sauce is so hearty!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside. Set a 6-qt Instant Pot® to the high saute setting. Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside. Add garlic, onion and carrot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste. Stir in red wine, scraping any browned bits from the bottom of the pot. Stir in diced tomatoes, tomato sauce, oregano, basil, thyme, cinnamon, bay leaf and beef. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Remove beef from the Instant Pot® and shred, using two forks, before returning to the pot; season with salt and pepper, to taste. Serve immediately with pasta, garnished with parsley, if desired.
PORK RAGù OVER CREAMY POLENTA
Leftover sauce? Bring a pot of water to boil: It's pasta night.
Provided by Alison Roman
Categories Bon Appétit
Yield 8 Servings
Number Of Ingredients 21
Steps:
- Pork:
- Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10-12 minutes. Transfer to a platter and pour off pan drippings.
- Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12-15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5-8 minutes.
- Add wine and cook, scraping up any browned bits, until reduced by about half, 5-8 minutes.
- Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.
- Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2 1/2-3 hours.
- Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper.
- Do ahead: Pork can be cooked 5 days ahead. Let cool; cover and chill in sauce.
- Polenta and assembly:
- Bring 6 cups salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low.
- Cook, whisking often, until polenta is tender and creamy, 20-25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and 1/2 cup Parmesan to polenta and whisk until melted; season with salt and pepper.
- Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top and drizzle with oil.
INSTANT POT® PULLED PORK
This pulled pork dish is a blend of a couple other recipes, made in the Instant Pot®. We had this on the Fourth of July, and it was a huge hit! Serve on warmed hamburger rolls, top with the thickened sauce, bread and butter pickles, or cole slaw as desired.
Provided by Julie Tramp
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 10h20m
Yield 16
Number Of Ingredients 17
Steps:
- Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate.
- Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off.
- Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and onions and cover to keep warm.
- Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes.
- Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 17.8 g, Cholesterol 64.9 mg, Fat 20.9 g, Fiber 1.1 g, Protein 15.6 g, SaturatedFat 7.1 g, Sodium 1777.4 mg, Sugar 15.6 g
PORK RAGU RECIPE
Steps:
- Gather the ingredients.
- Heat remaining tablespoon of oil in the same pot over medium-high heat. Add the onion, carrot, celery, and garlic, scraping up the browned bits from the bottom of the pan. Cook until fragrant and the onions are slightly softened, 3 to 4 minutes. Stir in the tomato paste and add the wine; bring to a boil. Cook until the wine is reduced by half, 3 to 4 minutes.
Nutrition Facts : Calories 506 kcal, Carbohydrate 23 g, Cholesterol 123 mg, Fiber 2 g, Protein 32 g, SaturatedFat 10 g, Sodium 196 mg, Sugar 4 g, Fat 29 g, ServingSize 6-8 servings, UnsaturatedFat 0 g
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