Pork Ragu


Taste layers of flavor from caramelized onions to mouthwatering pork shoulder slow cooked in tomato juice and Italian seasonings. Serve over pasta for a prime mealtime experience.


4 pounds Chairman’s Reserve® Prime pork shoulder cut into 4 large chunks

3 cans whole plum tomatoes

2 tablespoons olive oil

3 garlic cloves

1 large onion, diced

½ large red pepper, diced

½ large green pepper, diced

Salt and pepper, to taste (canned tomatoes already have a lot of salt so be careful)

6 large fresh basil leaves (plus more for garnish if desired)

2 tablespoons fennel seed (optional)

1 tablespoon sugar (optional)


  1. 1. Push tomatoes with their juices through a sieve or food mill and set them aside.
  2. 2. In a large sauce pan, heat the oil on low and stir in the garlic. Cook for 2 minutes and then add onion and pepper. Continue to cook and stir on low heat for 3 minutes.
  3. 3. Add the tomatoes to the pot and stir. Add the basil. Set sauce on low heat.
  4. 4. In a large non-stick fry pan, brown the pork pieces on all sides until very brown. Add pork to the pot with the tomatoes and the fennel.
  5. 5. Let the sauce cook on low heat for about 3 to 3 ½ hours or until the meat is very tender. Stir occasionally. Add sugar if desired and stir to mix well.
  6. 6. With two forks break the meat up into small chunks. Let cook in sauce for 15 minutes. To serve, spoon Ragu over pasta.