You have to make this pork shoulder ragu this winter

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You have to make this pork shoulder ragu this winter

It’s slow-cooking season and we are crushing hard on this dish: pork shoulder, slow-cooked in a flavourful braising liquid with hearty veg and fragrant onions.

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Let’s face it, no one craves a salad in winter. When we think of winter dishes, cosy and comforting come to mind. We want a dish that’s slow-roasted or braised and served with creamy polenta, samp and beans, or mash. If you’re like us, then you’re going to love this melt-in-your-mouth tender and delicious, slow-cooked, pulled pork, ragu on silky pappardelle pasta or creamy polenta.

The ultimate slow-cooked pork ragu

Our favourite thing about this recipe is that it yields quite a bit of ragu, which means you can freeze the rest for a rainy day or enjoy it for the remainder of the week.

Serves 12



Preparation: 40 minutes

Cooking: 4 hours


4 kg bone-in pork shoulder

3 T olive oil

sea salt and freshly ground black pepper, to taste

a few sprigs rosemary, chopped

3 large carrots, peeled and sliced

3 large celery sticks, sliced

2 x 400 g cans diced tomatoes

4–6 sprigs rosemary and or thyme

1 cup red wine

1 x 500 ml carton Woolworths organic vegetable or chicken stock

2 x 70 g cans Woolworths soffrito

pappardelle, cooked al dente, for serving

Woolworths hard cheese, grated, for serving

Cooking instructions

1. Preheat the oven’s grill. Remove the skin and excess fat from the pork using a sharp knife and use to make crackling for snacks before you serve the pasta.

2. Place the pork in a roasting pan, drizzle with olive oil, season generously and sprinkle with the rosemary. Grill for 15–20 minutes until lightly golden. Remove from the oven and adjust the oven’s temperature to 150°C.

3. Add the remaining ingredients to the pan around the pork, cover with baking paper and then a double layer of tinfoil, sealing very tightly.

4. Roast for 3 hours, then remove the foil and baking paper. Return to the oven and roast for a further 40 minutes. If the meat comes off the bone easily when shredded with a fork, it’s done. Rest for at least an hour, until completely cooled for easy shredding. Shred the meat using 2 forks.

5. Remove the pork from the sauce and skim off any excess fat. Simmer the sauce until reduced and thickened. Adjust the seasoning to taste and add a splash of balsamic vinegar if you like. Fold the shredded pork through the sauce and serve with the pan-roasted tomatoes, pasta and hard cheese.


Pork is a great choice for your winter menu planning – it’s super versatile and great value for money. When it comes to choice, Woolworths offers tons. From budget cuts like bacon, bangers, and chops to big cuts like pork shoulder and pork belly.


Shop at Woolworths.

For more delicious pork recipes please visit

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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