Until recently, anytime I had a pork shoulder to cook, it was destined for one of two things: Carnitas or Crispy Mojo Pork. While I love both of those things, I am happy that I now have a third option for this inexpensive and succulent cut of meat: Instant Pot Pork Ragù.
Instant Pot Pork Ragù
The idea for this recipe came from the NYT cooking app, which is one of the only apps I pay for. (It’s more than worth the $5/month!) I find that the recipes in there are always solid and dependable. Browsing their selection is just what I need when I’m in a creative rut.
I love a good braise as much as the next chef, but it’s rare that I plan ahead to allow that type of thing. So when I saw this recipe, adapting it to the Instant Pot was goal number one.
I was really happy with the result of this ragù. It’s a great way to use pork shoulder when you’re not in the mood for Italian food. And if might just be the perfect thing for a cold winter’s night!
Instant Pot Pork Ragù Serving Suggestions:
If you eat corn, I highly recommend this over creamy, cheesy polenta; it’s like a hug in a bowl that way.
If not, it’s equally great over veggie noodles, spaghetti squash, gluten-free pasta, or even sautéd hearty greens like kale or collards.
Instant Pot Safety Tips:
Steam – and I can’t stress this enough – is extremely hot. Please use the utmost caution when releasing the valve. Make sure your hand is to the side of the valve when you turn it, not above it. Make sure your face is nowhere near where the steam will be released.
When you release the steam, it’s a good idea to do so underneath your stove’s exhaust fan. Be very careful moving the Instant Pot, the valve can move easily.Print
Humble pork shoulder is transformed into a hearty, satisfying, and comforting dish.
2 tablespoons extra virgin olive oil
1 large onion, cut into small dice
4 garlic cloves, sliced
1 teaspoon kosher salt
1/4 cup tomato paste (1 small jar)
1 cup dry red wine (see note)
1 24-ounce jar marinara sauce (I used Rao’s, and often use the Kirkland brand and find it just as good)
1 teaspoon fresh thyme leaves (about 4 sprigs) or a big pinch dried
1 teaspoon minced fresh rosemary (about 1 small sprig)
1 3-pound boneless pork shoulder, cut into 6 even-ish pieces, sprinkled with 3 big pinches kosher salt
- Turn the Instant Pot on sauté. When it reads HOT, add the oil, onions, garlic and salt. Sauté until golden brown and softened, about 6-8 minutes, stirring occasionally.
- Add the tomato paste and stir in constantly, cooking until it’s brick red, about 1 minute.
- Add the wine and scrape up any brown bits on the bottom of the pot. The mixture should get very thick rather quickly. Once it’s thick and bubbly, stir in the marinara sauce and fresh herbs.
- Once it’s all nice and bubbly, add the pork. Hit Cancel and lock on the lid, making sure the seal is in place and the valve is set to sealing.
- Set for 1 hour at high pressure.
- Once the time is up, hit CANCEL and quick release the pressure. (Under your hood / vent, with your face nowhere near the valve!) Once the lid unlocks, Switch to SAUTÉ, and remove the pork with a slotted spoon to a bowl. While the sauce simmers, shred the pork using two forks. Return the pork to the pot.
- Serve over creamy polenta, pasta, hearty greens sautéed in some olive oil, or veggie noodles. Top with grated Parmesan, if desired.
If you don’t want to use wine, use 2 tablespoons balsamic vinegar and enough chicken broth to make one cup.
Keywords: instant pot, pork ragu
Still don’t have an Instant Pot? Make 2020 the year you change that 🙂
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