This slow-cooked pork shoulder is seasoned Tuscan-style, with rosemary and tomato, and braises in the oven or slow cooker until fork-tender, with creamy white beans. The meat and sauce is absolutely delicious shredded and served family style, with pasta or crusty bread.

Shredded slow cooked pork in tomato sauce with white beans in a bowl.

This low and slow-cooked pork ragu checks all my tastebud buttons. Think of it as Italian cassoulet — a rich, hearty dish with fall-apart-on-your-fork meat, tender white beans and seasonings, including rosemary, fennel and tomato.

In true ragu style, I love to serve the meat over pasta, but it’s just as delicious with just a hunk of warm crusty bread alongside.

Tender braised pork shoulder

Like my recipe for slow-cooked beef with red wine , this boneless pork shoulder cooks in the oven in a heavy pot such as a Dutch oven. But it’s easily adaptable to a Crock-Pot or other electric slow-cooker if that makes life easier for you.

Shredded slow cooked pork ragu in tomato sauce with white beans in a bowl.

Slow-cooking has an almost magical ability to make a home cozier and bring the family together. Factor in the crazy-good smells that waft from the kitchen all day and it’s a good bet that everyone will eagerly gather at the table for dinner.

  • This recipe makes enough pork and beans for next-day leftovers. Just add a little water or stock when reheating.
4.88 from 32 ratings

Tuscan Pork Ragu with White Beans

Karen Tedesco
This absolutely delicious rosemary-scented Tuscan-style shredded pork ragu slow-cooks with until the meat is super-tender enough to eat with a spoon. Add creamy white cannellini beans , and enjoy it with pasta or bread to capture all the saucy bits!
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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes

Ingredients
 

  • 3 pounds (1.35 kg) boneless pork shoulder, trimmed of excess fat
  • Kosher salt
  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 1 large yellow or white onion, chopped
  • ½ cup (125 ml) dry white wine, such as pinot grigio
  • 2 teaspoons paprika, sweet or smoked
  • 1 teaspoon fennel seeds
  • 1 teaspoon crushed red pepper
  • 2 tablespoons (30 g) tomato paste
  • 1 28-ounce can (800 g) crushed tomatoes
  • 2 cups (500 ml) chicken broth
  • Freshly ground black pepper to taste
  • 1 head garlic, trimmed of excess papery skin and halved crosswise
  • 2 teaspoons finely chopped fresh rosemary
  • 1 14-ounce can cannellini or navy beans, drained

Instructions
 

  1. Heat the oven to 450 (225C) degrees.
  2. Cut the pork into 4-inch chunks and season it all over with the 1 tablespoon of the kosher salt.
  3. Put the pork on a rimmed baking sheet and put in the oven. Roast for 20 minutes to sear and render some of the fat. Remove from the oven and reduce temperature to 325 (160C) degrees.
  4. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and cook until softened and lightly golden. Add the paprika, fennel, crushed red pepper and tomato paste. Cook about 1 minute.
  5. Pour in the wine and let it bubble for 1 minute. Add the crushed tomatoes, broth, black pepper, garlic, rosemary, and 1½ teaspoons salt, giving everything a stir. Nestle the reserved pork into the pot and cover the pan.
  6. Place the pot in the oven and cook 3-3 1/2 hours. The meat should be very tender when prodded with a fork. Remove the meat to a plate and shred it with a fork. Skim off excess fat from the sauce, then stir in the meat along with the beans.
  7. Serve the saucy pork and beans over cooked pasta or with warm crusty bread.

Notes

  • To make this recipe in your electric slow cooker: Soften the onions until softened, and then sear the pork as directed. Add the remaining ingredients to the slow cooker. Cook on low for 6-8 hours.
  • Instant pot/pressure cooker: Sear the meat in the oven as directed. Proceed with step 4, using the cooker’s insert to cook the onions and aromatics instead of a Dutch oven. Reduce the amount of broth to 1 cup. Cook on high (or use the Stew function) for 50 minutes.

Nutrition per serving

Calories: 392kcal Carbohydrates: 6g Protein: 52g Fat: 15g Sodium: 464mg Fiber: 1g Sugar: 2g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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