Pork Shoulder Ragu with Creamy Polenta

May 20
2 min read

This rustic take on pork ragu swaps the traditional red wine for white wine, giving the sauce a lighter, more delicate richness while still allowing the slow-braised pork shoulder to shine. Simmered with tomatoes, garlic, and aromatic vegetables, the pork becomes fork-tender, creating a deeply flavorful sauce that pairs beautifully with extra-creamy, buttery Parmesan polenta. Cozy, comforting, and just a little unexpected—this is slow cooking at its best.

Recipe by: Dianna Rigell

Ingredients:

For the Pork Shoulder Ragu:

2-3 lbs pork shoulder, trimmed and cut into large chunks
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
1 tbsp tomato paste
1 cup dry white wine
1 can (14 oz) crushed tomatoes
1 cup chicken broth
2 tsp dried oregano
1 tsp smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

For the Polenta:

1 cup polenta (coarse cornmeal)
4 cups water or chicken broth
1 tbsp butter
½ cup heavy cream
½ cup grated Parmesan cheese
Salt to taste

Instructions:

Prepare the Pork Shoulder:
- Heat olive oil in a large pot over medium-high heat.
- Season the pork shoulder chunks with salt, pepper, oregano, and paprika.
- Sear the pork chunks in batches until browned on all sides, then set aside.
Cook the Aromatics:
- In the same pot, add the chopped onion and cook for 5 minutes until softened.
- Add minced garlic and tomato paste, cooking for 1 more minute until fragrant.
Deglaze and Simmer:
- Pour in the white wine to deglaze the pot, scraping up any browned bits.
- Add crushed tomatoes and chicken broth, stirring well.
- Return the pork to the pot, cover, and simmer on low for 2-3 hours, or until the pork is fall-apart tender. You can also cook in a slow cooker on low for 6-8 hours.
Make the Polenta:
- Bring water or chicken broth to a boil in a medium saucepan. Add salt.
- Slowly whisk in the polenta and reduce the heat to low.
- Stir frequently and cook for 20-25 minutes, until the polenta is thick and creamy.
- Stir in butter, heavy cream and Parmesan cheese, adjusting the seasoning with more salt if needed.
Assemble:
- Shred the pork shoulder ragu with two forks, then spoon the pork mixture over the creamy polenta.
- Garnish with fresh parsley and serve immediately.

Recipe by: Dianna Rigell

Ingredients:

For the Pork Shoulder Ragu:

2-3 lbs pork shoulder, trimmed and cut into large chunks

2 tbsp olive oil

1 large onion, chopped

3 garlic cloves, minced

1 tbsp tomato paste

1 cup dry white wine

1 can (14 oz) crushed tomatoes

1 cup chicken broth

2 tsp dried oregano

1 tsp smoked paprika

Salt and pepper to taste

Fresh parsley for garnish

For the Polenta:

1 cup polenta (coarse cornmeal)

4 cups water or chicken broth

1 tbsp butter

½ cup heavy cream

½ cup grated Parmesan cheese

Salt to taste

Instructions:

Prepare the Pork Shoulder:

Heat olive oil in a large pot over medium-high heat.

Season the pork shoulder chunks with salt, pepper, oregano, and paprika.

Sear the pork chunks in batches until browned on all sides, then set aside.

Cook the Aromatics:

In the same pot, add the chopped onion and cook for 5 minutes until softened.

Add minced garlic and tomato paste, cooking for 1 more minute until fragrant.

Deglaze and Simmer:

Pour in the white wine to deglaze the pot, scraping up any browned bits.

Add crushed tomatoes and chicken broth, stirring well.

Return the pork to the pot, cover, and simmer on low for 2-3 hours, or until the pork is fall-apart tender. You can also cook in a slow cooker on low for 6-8 hours.

Make the Polenta:

Bring water or chicken broth to a boil in a medium saucepan. Add salt.

Slowly whisk in the polenta and reduce the heat to low.

Stir frequently and cook for 20-25 minutes, until the polenta is thick and creamy.

Stir in butter, heavy cream and Parmesan cheese, adjusting the seasoning with more salt if needed.

Assemble:

Shred the pork shoulder ragu with two forks, then spoon the pork mixture over the creamy polenta.

Garnish with fresh parsley and serve immediately.