Lunch / Dinner
There is a misconception that ragu is some sort of red sauce, but it’s really a rich, hearty, meat-based sauce. In this case the meat is pork shoulder. Fennel and celery season this ragu, but after cooking they melt into the broth, leaving behind subtle flavor and a smooth texture.
FOR THE PORK, HEAT:
FOR THE BROTH, SAUTÉ:
For the pork, heat oil in a sauté pan over medium-high. Sear pork on all sides until browned, 2–3 minutes per side. Transfer pork to a 4- to 6-qt. slow cooker.
For the broth, sauté onion, celery, and fennel bulb in oil in same pan over medium-high heat until softened, 5–7 minutes. Transfer vegetables to slow cooker.
Add broth and thyme to slow cooker. Cover slow cooker and cook pork until fork-tender on high setting, 4–5 hours, or low setting, 8–9 hours. Transfer pork to a plate. When cool enough to handle, shred pork and discard the bone. Strain liquid from slow cooker into a large pot to cook the pasta for the Rocket Pasta.
Browning the pork before adding to the slow cooker not only enhances its flavor but its texture, too.
For the best flavor, add the sautéed vegetable mixture all around the sides of the pork.
The pork will be so tender when done that it will be easy to shred with two forks.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 3g 15%
Cholesterol 63mg 21%
Sodium 96mg 4%
Carbs 0g 0%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.