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Beer-Braised Pork Ragu
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Description
Slow cooker recipe for beer-braised pork ragu. Pork butt is braised in a broth of beer and stock surrounded by chipotle peppers, onions, garlic and tomatoes.
Ingredients
- 1 whole Medium Yellow Onion, Roughly Chopped
- 1 pound Pearl Tomatoes, Quartered
- 2 cloves Garlic, Sliced
- ¼ cups Chipotle Peppers In Adobo Sauce, Chopped
- ½ teaspoons Black Peppercorns
- ½ teaspoons Dried Thyme
- ½ teaspoons Dried Oregano
- ½ teaspoons Smoked Paprika
- ¼ teaspoons Salt
- 2 Tablespoons Olive Oil
- 3 pounds Pork Butt, Trimmed Of Excess Fat, At Room Temperature For 30 Minutes
- Salt And Pepper
- 12 ounces, fluid Beer, I Used Pale Ale
- 1 cup Chicken Stock
- 2 teaspoons Soy Sauce
- 1 Tablespoon Tomato Paste
- 2 cups Jasmine Rice
Preparation
In the crock of a 6-quart slow cooker, evenly place the onions, tomatoes, garlic, chipotle peppers, peppercorns, thyme, oregano, paprika and salt.
Heat the olive oil in a large Dutch oven. Season the pork with salt and pepper and sear on each side, about 3-4 minutes.
Place the pork inside the slow cooker. Pour in the beer, chicken stock, soy sauce and tomato paste. Nestle the pork down into the liquid. Cook on low for 6 hours or on high for 3 hours.
Remove the pork from the slow cooker and shred with 2 forks. Place the shredded pork back in to the slow cooker. Add salt and pepper to taste. Reduce the temperature to low and keep warm.
Meanwhile, cook the rice according to package directions. Serve the cooked pork over the rice.
Notes:
Feel free to add any extra veggies that you have on hand.
You don’t have to trim the fat from the pork, I just prefer to do it that way.
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