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postheadericon Slow Cooker Pork Ragu

5.00 avg. rating (90% score) - 1 vote

Prep Time: About 30 minutes.
Cooking Time: 8 hours.

Slow Cooker Pork Ragu is a delicious and hearty recipe for large gatherings, holidays and events. It makes (12) servings and requires a 5 or 6 Quart slow cooker. Total recipe time is about (8-1/2) Hours. Ingredients Include: Boneless pork roast, shallots, tomatoes, chicken stock, red wine, vinegar and is well-seasoned and served over a corn meal mush. This is also a healthy, low calories, low fat, low cholesterol, low sugars, low carbohydrates, diabetic-friendly and Weight Watchers (7 SmartPoints), (7 PointsPlus) recipe. Makes: (12) servings. Slow Cooker Pork Ragu will be loved by all of your family, friends and guests.

INGREDIENTS:

2 Tbsp canola oil
1 (2 lb) boneless Boston butt pork roast, trimmed
1 Tbsp kosher salt, divided
1 tsp freshly ground black pepper
2 Tbsp minced garlic
1-1/2 Tbsp chopped fresh rosemary
1-1/2 Tbsp chopped fresh oregano
6 medium-size shallots, halved lengthwise
1/4 cup unsalted tomato paste
1 cup dry red wine
2/3 cup unsalted chicken stock
2 Tbsp Dijon mustard
1 (28-oz.) can unsalted whole peeled plum tomatoes, undrained
3 cups chopped kale, stemmed
1 Tbsp red wine vinegar
8 cups water
2 cups coarse-ground yellow corn meal

DIRECTIONS:

1. Heat the canola oil in a large skillet over medium-high. Rub pork evenly with 2 teaspoons of the salt and the 1 tsp black  pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Place pork in a 5to6 quart slow cooker (do not wipe out pan).

2. Lower pan to medium-heat. Add in the garlic, rosemary, oregano, and shallots to drippings in pan; cook 3 minutes, stirring occasionally until shallots are tender and garlic is fragrant. Add in the tomato paste; cook 1 minute, stirring constantly. Add in wine and bring to a boil. Cook 5 minutes or until reduced by half.

3. Combine chicken stock and mustard in a 1-cup glass measure, stirring with a whisk until smooth. Add stock mixture to pan; bring to a boil. Add stock mixture to slow cooker.

4. Add tomatoes to slow cooker, gently mashing with a spoon. Cover and cook on LOW for 7 hours or until pork is very tender. Place pork on cutting board. Shred into large pieces with two forks.

5. Turn slow cooker to HIGH. Stir in remaining 1 teaspoon salt, shredded pork, and kale. Cover and cook on HIGH 5 minutes or until kale is tender. Stir in vinegar.

6. Bring the 8 cups water to a boil in a large saucepan over high heat. Gradually add corn meal, stirring with a whisk. Reduce heat and simmer 20 to 30 minutes or until thickened. Serve ragù over corn meal mixture.

Yield: 12 Servings.
Serving Size: 2/3 cup ragu + 2/3 cup Cornmeal Mush

Weight Watchers (7 SmartPoints), (7 pointsPlus)
Carb Choices: 2

NUTRITIONAL INFORMATION:
Calories: 267, Total Fat: 8g, Saturated Fat: 2, Cholesterol: 51mg, Sodium: 668mg, Sugars: 4g, Carbohydrates: 28g, Fiber: 3g, Protein: 20g

Original recipe and image from CookingLight. http://www.cookinglight.com/recipes/pork-ragu-polenta

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