Pressure Cooker Pork Shoulder Ragu with Tomato Gravy
Tender braised pork shoulder transforms into a rich, silky ragu through pressure cooking, then shredded and tossed with fresh spaghetti in a butter-flour thickened tomato gravy. Aromatic vegetables and serrano chili build deep savory-spicy notes, while fresh thyme and sage add herbaceous complexity. The pork becomes fork-tender in just one hour under pressure. Serve this rustic Italian-American comfort dish for weeknight family dinners or casual gatherings. This version combines pressure cooking efficiency with traditional ragu technique, delivering restaurant-quality results without hours of simmering.
Ingredients
- 1 bone-in pork shoulder
- 2 carrots
- 1 yellow onion, julienned
- 1 stalk celery, thinly sliced
- 2 clove garlic, minced
- 2 serrano chilies, thinly slicedjalapeño1:1heat
- 28 ounce canned whole peeled tomatoes
- 1 sprig fresh thyme
- 1 sprig fresh sage
- 29 fluid ounce chicken stockbeef stock1:1depthFull guide →
- 1 tablespoon olive oil
- 2 tablespoon butter
- 2 tablespoon all-purpose flourcornstarch1.5 tablespoon per 2 tablespoon flourgluten-free
removes:gluten
- 7 oz spaghettipappardelle1:1textureFull guide →
- water(optional)
- sriracha(optional)
- salt(optional)
- ground black pepper(optional)
Instructions
- 1
Remove pork shoulder from fridge and pat dry; trim excessive fat.
- 2
Julienne onion, cube carrots, thinly slice celery, garlic, and serrano chilies.
- 3
Heat olive oil in pressure cooker over medium-high heat until smoking.
- 4
Season pork generously with salt and pepper; sear on all sides until golden brown.
- 5
Remove pork and set aside.
- 6
Add onions, carrots, celery, serranos, thyme, and sage to pot; saute for 5 minutes over medium-high heat.
- 7
Season with salt and add garlic; saute until fragrant.
- 8
Add canned tomatoes and chicken stock; crush tomatoes with tongs.
- 9
Season with salt and pepper.
- 10
Return pork to pot, nestling it in the sauce.
- 11
Cover with lid and heat over high until pressure seals.
- 12
Reduce heat to medium-low and cook for 1 hour, maintaining slight whistle.
- 13
Release pressure by running under cold water or using spoon under whistle.
- 14
Remove pork and cover with foil; discard thyme and sage sprigs.
- 15
Bring water to boil and cook spaghetti according to package directions.
- 16
Melt butter in large pan over medium-high heat.
- 17
Whisk in flour and cook for 3 minutes until blonde roux forms.
- 18
Add tomato sauce and stir over medium heat for 5 minutes until thickened; adjust consistency with water if needed.
- 19
Shred pork with forks or hands.
- 20
Combine shredded pork and cooked pasta with tomato gravy.
- 21
Taste and season with salt, pepper, and sriracha.
- 22
Plate and garnish as desired.
Tips
Pat the pork completely dry before searing for better browning and crust development.
Bloom the roux for full 3 minutes; do not rush to add sauce or roux will taste raw.
Natural pressure release would yield more tender pork, but quick release works if time-pressed.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze gravy and pork separately up to 3 months.
Prepare through pressure cooker release the day before. Refrigerate pork and sauce separately. Reheat gently over medium heat before finishing gravy and adding pasta.
Plate individually with grated Parmesan cheese, fresh basil, and crusty bread for sauce. Serve with red wine.
Common Mistakes
Do not skip searing pork; do this to develop fond and Maillard flavors.
Do not add flour to butter without cooking out raw flour taste; cook roux for full 3 minutes to avoid grainy texture.
Do not let sauce boil vigorously after adding to roux; do this to prevent breaking and maintain silky consistency.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a regular pot instead of a pressure cooker?
Yes. Brown pork, saute aromatics, add tomatoes and stock, then simmer covered over low heat for 3-4 hours until pork shreds easily, stirring occasionally.
What if my gravy is too thin after cooking?
Make a slurry with cornstarch and cold water, whisk into simmering sauce, and cook 2 minutes until thickened. Or simmer uncovered for 10-15 minutes to reduce naturally.
Can I freeze this dish and for how long?
Freeze pork and sauce together in airtight containers up to 3 months. Thaw overnight in refrigerator and reheat gently on stovetop. Cook fresh pasta or reheat separately.