The idea for this recipe came from the cooking blog "A Year in the Kitchen," but I made some modifications, and converted it to a pressure cooker recipe. The pressure cooker shaved over 2 hours off of the cooking time, and the pork was so tender! The original recipe was inspired by a dish from Chef Michael Symon's restaurant, Lolita, in Cleveland.
My Private Note
Units: US | Metric
- 1Brown the pancetta and pork in 4-quart or larger cooker.
- 2Drain excess fat, and add the onions, carrots, and garlic and cook over medium-high heat, stirring frequently, until the vegetables soften slightly, about 2 minutes.
- 3Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker. Add italian seasoning and salt and pepper.
- 4Cover the meat with tomato sauce. Do not stir.Lock the lid in place.
- 5Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
- 6Turn off the heat.
- 7Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape. Remove bay leaf and stir. Break up meat with a wooden spoon or potato masher, leaving some bite sized pieces intact.
- 8Serve over rice, pasta, or polenta.
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Nutritional Facts for Pork Ragu (Pressure Cooker)
Serving Size: 1 (292 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 554.9
- Calories from Fat 259
- Total Fat 28.8 g
- Saturated Fat 9.9 g
- Cholesterol 143.0 mg
- Sodium 689.0 mg
- Total Carbohydrate 14.4 g
- Dietary Fiber 2.4 g
- Sugars 6.8 g
- Protein 46.8 g
The following items or measurements are not included: