Pork and Shiitake Mushroom Ragu

Rating: 4.2 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Italian, paleo, omg, ragù! This was simply amazing. We are at our lake house for the summer and our friends came over. I had a super busy day and while at the butcher deciding what to make, the pork butt looked amazing. I did serve this dish with a creamy polenta. I am Italian! What can I say... if you want to keep it paleo, then serve with sauteed vegetables or sauteed garlic spinach (I do that a lot). This freezes well and taste even better the next day! You can also prepare this meal in your slow cooker.

By Cindy Anschutz Barbieri

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Recipe Summary

prep:
20 mins
cook:
3 hrs 40 mins
total:
4 hrs
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Season pork with kosher salt and pepper.

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  • Heat a large Dutch oven over medium-high heat; add oil. Stir pork into the hot oil and cooking, turning often with tongs, until pork is evenly browned, 10 to 12 minutes. Pour chicken broth over the pork and scrape any brown bits of food off the bottom of the Dutch oven using a wooden spoon; stir in garlic, Italian seasoning, and bay leaves.

  • Mix tomatoes and tomato paste into pork mixture, stirring and pressing paste along the side of the Dutch oven to help dissolve it. Reduce heat to medium-low. Stir, cover, and cook for 2 1/2 hours.

  • Remove Dutch oven from heat and shred pork into the tomato sauce using 2 forks. Add mushrooms; cover and simmer for 1 hour more. Remove bay leaves.

Cook's Notes:

Coconut oil can be used in place of the olive oil, if desired.

If you have a hard time shredding the pork in the Dutch oven, remove to a bowl then shred and return to pan.

Nutrition Facts

Per Serving:
299 calories; protein 20.2g; carbohydrates 10.5g; fat 19.6g; cholesterol 67.4mg; sodium 429.4mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Howard
Allstar
Rating: 4 stars
01/10/2017
I wasn't looking for a Paleo recipe but found this Ragu recipe and had to give it a try! I made this as called for and it came out great! It smells so good while simmering. The Chef's notes talk about removing the pork chunks into a separate bowl to shred them and that was exactly what I did. I served it over Tagliatelle pasta, but it is so good and thick that I could eat it with just a loaf of Italian bread! Read More
Helpful
(2)

Most helpful critical review

Anne Gail Jennings
Rating: 2 stars
01/30/2020
Just okay and definitely not worth the 4 hours to make it. Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Howard
Allstar
Rating: 4 stars
01/10/2017
I wasn't looking for a Paleo recipe but found this Ragu recipe and had to give it a try! I made this as called for and it came out great! It smells so good while simmering. The Chef's notes talk about removing the pork chunks into a separate bowl to shred them and that was exactly what I did. I served it over Tagliatelle pasta, but it is so good and thick that I could eat it with just a loaf of Italian bread! Read More
Helpful
(2)
Shane Arnett
Rating: 5 stars
12/22/2020
I didn't follow the recipe to a T but felt that anouther 5 star review was called for. I scarfed this down! Wife's not big on shrooms so I used jar of buttons. Next time Shiitakes will be in it for sure. the depth they'll add will be worth the scorn I'll recieve. Read More
TroyinFortLauderdale
Rating: 5 stars
10/08/2020
I love this recipe. Of course I made changes. Life is change, but this is a very good template to make your changes to. It's so rich and beautiful. I served on creamy Parmesan polenta and it was divine. Changes: Removed a lot of the fat . . . Didn't fry. Cut up meat and everything else into the crock pot. (I tried it both ways and didn't get extra flavor by searing the meat). It's certainly more manageable to make it a crock pot recipe where you put everything but the mushrooms in at first. Then I followed instructions 3 to 4 hours on high add mushrooms when meat starts to fall apart and 1 to 2 hours on low after adding mushrooms. Read More
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dacmacant
Rating: 5 stars
02/13/2020
Excellent dish! The beautiful, earthy taste of the shitake mushrooms shines in this ragu. The pork is so tender and delicious. I actually used boneless ribs and browned them in small chunks. Served it over fettuccine. Fabulous! Well worth the simmer time. Thank you for sharing! Read More
Anne Gail Jennings
Rating: 2 stars
01/30/2020
Just okay and definitely not worth the 4 hours to make it. Read More
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