Pork Ragu With Roasted Veg

This is a simple to throw together dinner that’s pretty damn hands-off. Perfect for nights when you have a million things to do before dinner hits the table and not enough hours to do them.

Gluten-free, paleo, Whole30


Pork Ragu with Roasted Veg

2 lbs. boneless pork shoulder
28-ounce can diced fire roasted tomatoes
14-ounce can tomato sauce
1 medium onion
4 cloves garlic
1 sprig rosemary
3-4 sage leaves
Big pinch red pepper flakes
Kosher salt & black pepper
1-2 lbs. root veggies (I used a mixture of golden beets & rutabaga)
Fat of choice

To make the pork, chop the onion and add to your slow cooker. Chop the garlic and add. Chop the rosemary and sage and add. Add the red pepper flakes. Add the pork. Pour in the tomatoes and tomato sauce. Sprinkle with a couple big pinches salt & a few cracks black pepper. Let cook on High 6 hours.

To make the veggies, preheat your oven to 400F. Wash and chop the root veg into 1/2-inch or so pieces. Toss with a good slug of your favorite fat (I used some reserved chicken fat from the night before) and spread out on a cookie sheet or your largest oven-safe pan. Roast 20 minutes, stir, and roast another 20 or until soft and caramelized in spots.

When the meat is finished, shred with tongs or two forks and serve over the veggies.

Serves 4

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