Freezer to Slow Cooker Pork Ragù with Polenta
Red wine, tomatoes, and plenty of spices enrich this pork ragù as it cooks low and slow. Kale adds a welcomed contrast of texture.
Once the pork has cooked, use two forks to shred the tender meat before placing it back in the pool of rich sauce. Serve ragù over polenta, pasta, or rice or cauliflower rice for a hearty, satisfying main that is built for weeknight ease.
Big flavor, minimal effort, and all-around comfort food you can feel good about.
Yields: 12 (serving size: 2/3 cup ragù and about 2/3 cup polenta)
- 1 (2-lb.) boneless pork shoulder roast (Boston butt), trimmed
- 1 tablespoon kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic
- 1 1/2 tablespoons chopped fresh rosemary
- 1 1/2 tablespoons chopped fresh oregano
- 2 red onions, rough chopped
- 1/4 cup unsalted tomato paste
- 1 cup dry red wine
- 2/3 cup unsalted chicken broth
- 2 tablespoons Dijon mustard
- 1 (28-oz.) can unsalted whole peeled plum tomatoes, undrained
- 3 cups stemmed chopped kale
- 1 tablespoon red wine vinegar
- 2 cups instant or stone ground polenta
- Label your freezer bag with the name of the meal and cooking instructions.
- Place Pork, salt, pepper, garlic, rosemary, oregano, onions, tomato paste, red wine, broth, mustard and tomatoes in a large Freezer Ziploc bag. Place Kale and Red Wine Vinegar in another Gallon Zip Lock bag. Place sealed bag with the pork inside the bag with the Kale.
- Remove as much air as possible, seal and lay flat in the Freezer.
- The night before cooking, move frozen bag to your refrigerator to thaw
- The morning of cooking, pour contents into slow cooker. (not including the kale with vinegar)
- Cook on “low” setting for 8 hours. Shred pork and return it to the slow cooker with the kale and vinegar mixture. Cover and cook on High for 5 minutes until the Kale is tender.
- Cook polenta per the directions on the box, stirring with a whisk. Serve ragù over polenta.