SunPork Fresh Foods Super Crunchy Honey Pork
Slow Cooked Pork Shoulder Ragu
A comfort food dish that's worth the wait. The Pork melts in your mouth, melding with the velvety tomato sauce to create this simple, yet flavourful meal.

3 hrs 45 mins

Capable Cooks


What you’ll need


  • 1kg SunPork Fresh Foods Pork Shoulder, trimmed and cut into large pieces
  • 2 Tbsp. olive oil
  • 2 brown onions, diced
  • 1 carrot, diced
  • 6 garlic cloves, minced
  • 1 cup shiraz
  • 3 cans crushed tomatoes
  • 3 fresh tomatoes, pureed
  • 2 bay leaves
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1kg pappardelle pasta
  • Salt and pepper, to taste
  • Parmesan cheese, to serve
  • Thyme, to serve

How to make it

  1. In a large saucepan, heat olive oil over med-high heat. Season the pork shoulder with salt and pepper then brown each side. Remove and set aside.
  2. Reduce heat to low, then add the onions, carrot and garlic and cook until softened, stirring regularly. Add the wine, increase the heat to med-high and bring to the boil. Cook for 5 mins then add the tomatoes, bay leaves, dried thyme and dried oregano.
  3. Return the pork shoulder to the saucepan and bring to the boil. Cover and simmer for 3 hrs over low heat or until the pork is tender and easy to pull apart. Stir occasionally.
  4. Remove the pork shoulder pieces and use 2 forks to shred the meat, then return to the pan and continue to simmer uncovered.
  5. Bring a large pot of salted water to the boil and cook the pasta as desired. Drain, and reserve 1 cup of pasta water. Return the pasta to the pot with the water then add the pork ragu. Simmer over med. heat for 5 mins till thickened and the pasta is well coated.
  6. Serve with freshly grated parmesan and a sprinkle of thyme over the top.