Tag: Ragu

• 8 slices applewood smoked bacon, chopped (half of a 12 oz package)
• 1 1/2 lbs boneless pork shoulder, trimmed and cut into 2 inch pieces
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups chopped onions
• 2 cups chopped carrots
• 5 cloves garlic, chopped
• 2 tsp dried oregano leaves
• 1/2 cup chicken broth
• 1 can (28 oz) fire roasted crushed tomatoes, undrained
• 6 cups cooked rigatoni pasta (about 4 1/2 cups uncooked pasta)
• Shredded Parmesan cheese, if desired

1. Spray 5 quart slow cooker with cooking spray
2. In 5 quart Dutch oven, cook bacon over medium-high heat 10 to 12 minutes, stirring occasionally, until browned and crisp. With slotted spoon, remove bacon to small bowl.
3. Season pork with 1/2 tsp of the salt and 1/4 tsp of the pepper. Add half of the pork to the bacon drippings in the Dutch oven, and cook 4 to 6 minutes, turning occasionally, until browned. With slotted spoon, remove pork from Dutch oven to slow cooker. Repeat with remaining pork.
4. Add onions, carrots, remaining 1/4 tsp salt and 1/4 tsp pepper to Dutch oven, cook 3 to 4 minutes, stirring frequently, until softened. Stir in garlic and oregano, cook 30 seconds. Add broth, heat to simmering, stirring to remove brown bits on bottom. Transfer mixture to slow cooker with pork. Stir in tomatoes and bacon.
5. Cover, cook on Low heat for 8 to 10 hours or until pork is tender and easily falls apart. Before serving shred pork with 2 forks. Serve over cooked pasta. Garnish with Parmesan cheese.