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Pork Ragu on a plate
Rachel Kim

Pork Ragu Crockpot Freezer Bag

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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. Mix tomatoes, onion, garlic, wine, fennel, oregano, salt, and pepper in labeled gallon freezer bag. Add raw pork; remove excess air and seal.
  2. Before cooking, promptly freeze flat on tray up to 2 months. Keep pasta and Parmesan separate.
  3. Thaw bag on rimmed tray in refrigerator 24 to 48 hours until no ice surrounds pork. Empty into 6-quart slow cooker; discard bag.
  4. Cover; cook on low about 8 hours until pork at least 145°F and easily shredded. Lift out; remove remaining visible fat and pull into strands.
  5. Skim excess sauce fat; return pork. Boil rigatoni according to package, about 10 to 12 minutes. Reserve 1/2 cup cooking water; drain.
  6. Toss pasta with ragu; loosen with reserved water a tablespoon at a time if needed. Divide among 6 bowls; add Parmesan.
  7. Refrigerate leftovers within 2 hours. Reheat in covered saucepan with spoonful of water, stirring, to 165°F in center.