Go Back
ridged rigatoni coated in thick red tomato ragu with tender shredded pork strands and a modest dusting of grated Parmesan in one ordinary bowl, with no herbs scattered on top or side dishes
Rachel Kim

Pork Ragu Crockpot Freezer Bag

Pork shoulder, fennel and tomato make a ragu that benefits from the slow cooker instead of merely surviving it. Freeze the raw pork with its sauce ingredients, then let the thawed bag cook until the meat separates into soft strands. The pasta stays out of the bag, because cooking it fresh keeps the noodles springy, and a splash of their cooking water helps the reheated sauce coat them without another pour of oil.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs boneless pork shoulder visible fat trimmed and cut into 3-inch chunks
  • 1 can 28 oz crushed tomatoes
  • 1 small yellow onion finely diced
  • 3 garlic cloves minced
  • 1/2 cup dry red wine
  • 1 tsp fennel seeds lightly crushed
  • 1 tsp dried oregano
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 12 oz dry rigatoni
  • 1/3 cup finely grated Parmesan

Method
 

  1. Combine tomatoes, onion, garlic, wine, fennel, oregano, salt and pepper in a labeled gallon freezer bag. Add raw pork chunks, remove excess air and seal.
  2. Freeze before cooking: lay flat on a tray and freeze promptly for up to 2 months, keeping pasta and Parmesan separate.
  3. Thaw the bag on a rimmed tray in the refrigerator for 24 to 48 hours until no ice remains around the pork. Empty into a 6-quart slow cooker and discard the bag.
  4. Cover and cook on low for about 8 hours until pork reaches at least 145°F and is tender enough to shred easily. Lift the meat out, remove remaining visible fat and pull into strands.
  5. Skim excess fat from the sauce and return pork to it. Cook rigatoni in boiling water according to the package, about 10 to 12 minutes; reserve 1/2 cup cooking water before draining.
  6. Toss pasta with the ragu, loosening with reserved water a tablespoon at a time if needed. Divide among 6 bowls and sprinkle with Parmesan.
  7. Refrigerate cooked leftovers within 2 hours and reheat in a covered saucepan with a spoonful of water, stirring, until the center reaches 165°F.