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Pulled Pork Ragu

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  • Troutman
    Club Member
    • Aug 2017
    • 7197

    • OUTDOOR COOKERS

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    Pulled Pork Ragu

    Well you salt it and tie it up and inject it and season it and cook it slow and you rest it and you pull it apart and you end up with a big 'ole pan full of this......

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    Now everyone knows this may be one of the most versatile of meats to cook; sandwiches, baked potatoes, tacos, enchiladas, stews, you dream it up and you make it happen. Well what happens when you just want to come home to a quick 30 minute meal and this stuff is screaming to be cooked. Well I have a suggestion....

    Pulled Pork Ragu

    Ingredients

    1 pound pulled pork
    1 small onion diced
    1 cup celery chopped
    2-3 green onions chopped
    4-5 cloves garlic minced
    1 - 28 oz can diced tomatoes
    1/2 cup white wine
    1/2 cup chicken stock
    6 tablespoons freshly grated Parmesan cheese
    1/2 teaspoon red pepper flakes
    2 tablespoons Tony C's seasoning
    1 teaspoon each chopped cilantro, rosemary and thyme
    5 count olive oil for saute
    1 pound box Penne or Rigatoni pasta

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    Directions

    1) Bring a pasta pan full of salted water to a rolling boil. Add the pasta and cook as instructed, approximately 10-11 minutes to al dente.

    2) Saute the onions and celery in the olive oil until softened, about 3 minutes. Add to that the garlic and continue for about 2 minutes. De-glaze the pan with the white wine. Season the mix with half your seasoning. Continue cooking and reduce by about half.

    3) Reduce the heat to medium and add the chicken stock and the tomatoes. Continue cooking for about 3 minutes to incorporate. Add the pork and the remainder of the seasoning. Stir to incorporate, continue to cook for 5-6 minutes. Add fresh herbs and cheese at the end and continue to blend for 2-3 more minutes.

    You have now turned this.......

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    ....into that deliciousness....

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    4) Final step is to incorporate the pasta into the ragu within the pot, stirring to fully incorporate and allow the pasta to absorb the ragu's moisture and full flavor. Top with some additional Parmesan while serving.

    Pour yourself and nice glass of Chianti Classico, get some warm crusty bread, and enjoy Pulled Pork Ragu


    Click image for larger version

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    Trout is out !!!!

  • barelfly
    Club Member
    • Dec 2017
    • 1087
    • New Mexico

    #2
    Excellent! Like you say, such a versatile dish for making additional meals.

    What smoke profile did you put on it for the low and slow cook? I’ve done this a few times and my wife thought the smoke overpowered the rest of the meal rather than giving the sweat and savory. So, I’ll have to use a different wood or less for the smoke next time if I do this. Just curious how you went about that part of the cook.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      I always due pork butts in my pellet grill with hickory pellets. Leaves a nice mellow smoke taste in the bark, not over powering at all. I agree, you don't want heavy smokey flavor overwhelming your dish.
  • Jim White
    Club Member
    • Sep 2019
    • 534
    • Gainesville, FL

    #3
    Looks wonderful. Will definitely have to give it a try.

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10611
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

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      #4
      Man, you just keep cranking this stuff out man! I love it.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Thanks, your doing pretty good yourself.
    • fzxdoc
      Founding Member
      • Jul 2014
      • 5087
      • My toys:
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      #5
      Another winner of a recipe. Thanks, Troutman

      Kathryn

      Comment

      • JCGrill
        Club Member
        • Mar 2017
        • 1732
        • Minneapolis / St Paul burbs
        • Charcoal - 22" Weber Kettle
          Gas - Saber
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        #6
        I've made a similar recipe with pulled chuck. Yours looks real tasty.
        Last edited by JCGrill; May 14, 2020, 10:53 AM.

        Comment

        • troymeister
          Charter Member
          • Aug 2014
          • 1397
          • Forest Park Il
          • Weber 26

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            Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
            I love cooking with wine. Sometimes I put it in my food.

            One cannot have too many grills.

          #7
          I like it!

          Comment

          • TripleB
            Club Member
            • May 2017
            • 716
            • La Crescenta
            • Jambo Backyard Smoker
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            #8
            Looks good. Always enjoy your pics and write-ups.

            Comment

            • mountainsmoker
              Banned Former Member
              • Jun 2019
              • 1851
              • Bryson City, NC

              #9
              A winner again

              Comment

              • holehogg
                Club Member
                • Nov 2017
                • 2372
                • Port Elizabeth, South Africa

                #10
                That looks and tastes like something I would enjoy. Just can't get hold of any wine st the moment or any other alcohol for that matter.

                Comment

                • SullysSassySauce
                  Club Member
                  • Mar 2019
                  • 45
                  • Eau Claire Wisconsin

                  #11
                  Will be trying this recipe out no doubt. Thank you

                  Comment

                  • Thunder77
                    Founding Member
                    • Jul 2014
                    • 2747
                    • Halethorpe, MD
                    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

                    #12
                    I have some leftover pulled pork in the freezer. It just might turn into this dish!

                    Comment

                    • KarchyBBQ
                      Club Member
                      • Nov 2017
                      • 72
                      • Wheaton, MD
                      • ——
                        Weber Kettle 26”
                        SnS standard
                        Thermoworks Smoke, Theromoworks Dot, ThermoPop

                      #13
                      Thanks for this!!! I make something very similar, but add tomato paste and Italian seasoning before the wine and then use red wine and include carrots as well. It’s such a versatile go to, and agree with comment above about chuck (also shredded short rib works too!)

                      Comment

                      • klflowers
                        Club Member
                        • Sep 2015
                        • 3260
                        • Tennessee

                        #14
                        Very nice!!!

                        Comment

                        • Texas Larry
                          Club Member
                          • May 2017
                          • 1440
                          • Wilson County, TX
                          • Kamado Joe Big Joe 2
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                          #15
                          Very nice, sir, thank you.

                          Comment

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                          Meat-Up in Memphis 2021

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