Today I started on one of our favorite meals, Chunky Pork Shoulder Ragu. It’s from a wonderful cookbook titled “The Italian Slow Cooker” by Michele Scicolone.

This recipe is on page 67 and it involves browning a pork shoulder in olive oil, some onion, fennel, sage, rosemary and quite a bit of tomato. Then you place it all in your slow cooker for six hours. At the end of that time the pork shoulder comes out falling apart. You just need to transfer it to a pot, attack it with a fork, and it falls apart without much effort.

Here’s a photo of it about three quarters of the way through:

Chunky Pork Shoulder Ragu

At the end I cooked up a bit of Rigatoni pasta and used it as a substrate for this Ragu. Altogether a wonderful meal, and yes, it made leftovers.

If you don’t have this wonderful cookbook in your collection I can recommend it at least for this recipe. I’ve included a link to B&N, so buying it there will go a long way in fighting the scourge of Amazon.com. 🙂