Looking for some cold weather comfort food? Chef Tom's got you covered with his Smoked Pork Ragu. Boston Butt pork shoulder smoked on the Yoder Smokers YS640s Pellet Grill, then braised in a rich San Marzano tomato sauce and served on a bed of pappardelle pasta!
Category
Entree
Cuisine
Italian
Servings
12
Prep Time
30 minutes
Cook Time
5 hours
Calories
564
Treat yourself to a comforting winter meal with Chef Tom's Smoked Pork Ragu recipe! You will make this with a Boston Butt pork shoulder smoked in a Pellet Grill and braised in a flavorful San Marzano tomato sauce. This warm and hearty dish is the perfect way to enjoy the colder months. Serve on a bed of pappardelle pasta!
Ingredients
- 3.5 lb Boston butt pork shoulder, in 2” cubes
- 1/2 cup fresh Italian parsley, chopped
-
6 tbsp Smoke on Wheels BBQ Marinade
-
2 tbsp Cattleman’s Grill Tuscan Steak Seasoning
- 2 tbsp pepperoncinis, sliced
- 2 tbsp fresh rosemary leaves
- 3 large cloves garlic, crushed, peeled
-
2 tbsp extra virgin olive oil
- 4 oz bacon, diced
- 2 cups onions, diced
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 3 cloves garlic, crushed, peeled
- 1/4 cup white wine
-
1 (29 oz) can Ciao San Marzano Tomatoes
- 1 bay leaves
- 2 sprigs thyme
-
1 tbsp Cattleman’s Grill Italiano Seasoning
-
Jacobsen Salt Co. Black Garlic Salt, to taste
For the pork:
For the ragu:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF, set up for smoking.
- To make the pork seasoning, combine the parsley, Smoke on Wheels BBQ Marinade, Cattleman’s Grill Tuscan Steak Seasoning pepperoncinis, rosemary and garlic in the Vitamix Blender. Blend until smooth.
- Place the cubed pork in a large foil pan. Pour the seasoning paste over the pork and massage into the meat.
- Transfer the seasoned cubed pork to the second shelf of the grill. Smoke until a bark is formed on the outside, and the internal temperature surpasses 155ºF, about 2-3 hours. To expedite the process, fill an A-Maze-N Tube Smoker with pecan pellets, place on the bottom shelf of the grill and light with a torch. The added smoke will help form the bark quicker.
- When the pork has formed a nice bark, remove from the grill. Remove the second shelf from the grill and increase the temperature to 350ºF.
- To make the ragu, render the bacon fat in a Staub 4 qt Enameled Dutch Oven over medium heat. When the bacon begins to brown, add the onions, carrots and celery. Cook until the veggies are tender and onions are translucent. Add the garlic and cook one minute longer.
- Increase the heat to medium high. Add the wine to deglaze the dutch oven, scraping the bottom of the pan with a wooden spoon as the wine reduces.
- When the wine has reduced almost entirely, add the cubed pork, tomatoes, bay leaves, thyme and Cattleman’s Grill Italiano Seasoning and stir to mix.
- Transfer to the grill and cook uncovered until the pork is falling apart tender, about 2 hours. Taste and adjust seasoning, as needed.
- Serve the Smoked Pork Ragu over the pasta or polenta.
Nutrition
Nutrition
- Serving Size
- 8.87 oz
- per serving
- Calories
- 564
- Carbs
- 24 grams
- Protein
- 39 grams
- Fat
- 36 grams
- Sodium
- 867 milligrams
