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My Pork Ragu

July 27, 2012

My Pork Ragu

To all the Italians who read this, I apologize in advance.  This is an American hybrid of the classic Italian Ragu.  It uses  a whole cut of meat instead of chopped meat and way too much tomato to be a classic Ragu.  That being said, I love this dish.  The mix of vegetable, the shredded meat, the spices, and slow cooked flavor speak to my inner comfort food soul.

I will serve it this time with elbow macaroni.  It would be fine served on any pasta shape.  It would be wonderful on any rice, except yellow.  It would be good on baked potatoes too.  Toasted garlic bread or my Texas Toast could be used in a real pinch.  What I am trying to say is, it is really GOOD.


My Pork Ragu

2-3 lb. Pork roast, boneless

1 each of green, yellow, and red peppers cut into strips

2 yellow squash, sliced into thin coins

2 zucchini, sliced into thin coins

½ C. baby carrots,

1 med. Onion, cut in halves and sliced thin

1 lb. button mushrooms, cleaned and sliced thin

2-28 oz. cans crushed tomatoes

1 small can of tomato sauce

3 garlic cloves, minced

3 garlic cloves, peeled and whole

3 T. capers in brine

2 T. Italian seasoning

2 T. Adobo seasoning for Pork Roast

Spray inside of crock pot with non-stick spray.  Put a layer of peppers carrots and onion in for the roast to set on.  Season the roast on all sides with the Adobo seasoning.  Place on vegetables.  Add remaining vegetables.  Add both kinds of garlic, capers, and seasoning.  Pour into tomatoes and sauce.  Stir gently and cook on low for 12 hours or high for 6 hours.  Shred meat before serving.


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