Weekend Cooking: Pulled Pork Ragu

I am trying to be a bit more organised, and if there's one thing I can do it is to cook up something big that we can have for dinner on a Sunday night and some leftovers during the week.

Last year I made this when a friend came around for dinner, but it was only as I was looking through all the back issues of Diabetic Living that I found the recipes again. I think that this particular issue (July/August 2015) is the issue that I found the most recipes I wanted to try since I subscribed to the magazine. I have previously shared a recipe for Green Chicken Curry Pie which also came from this issue and that is a recipe that I still make regularly, and I have got another recipe that I might post later.

This week though I want to share a recipe for Pulled Pork Ragu, a perfect recipe for cool winter afternoons!! When I first made this recipe I was surprised at how simple it really is. So long as you allow enough time for the slow cooking then there is a bit of work, then leave it and when you come back you get this tasty pulled pork. Yum

The actual recipe for this is Pulled Pork Ragu which is served with celeriac, parsnip and parmesan mash but the posh mash part wasn't a hit last time, so now I just cook normal plain mashed potato. Still tasty!!

Pulled Pork Ragu

1 tspn extra virgin olive oil

1.5kg piece pork leg roast, skin removed, trimmed of fat

1 brown onion, finely chopped

2 carrots, finely chopped

2 sticks celery, finely chopped

2 thin slice prosciutto, finely chopped

2 cloves garlic, crushed

125ml (1/2 cup) red wine

400g can no-added-salt chopped tomatoes

400g can no-added-salt tomato puree

2 sprigs rosemary

2 sprigs oregano

Flat leaf parsley leaves, to serve.

1. Preheat oven to 140C (fan forced). Heat oil in a large heavy-based stoveproof and ovenproof dish. Add pork and cook, turning often, for 6-7 minutes or until browned. Transfer to a plate. Add onion, carrot, celery, prosciutto and garlic. Cook, stirring, for 2 minutes. Increase heat to high. Add wine and cook, stirring, for 2 minutes. Add tomato, puree, rosemary and oregano. Bring to a simmer. Return pork to dish. Add to oven and cook, covered, turning once, for 4 hours or until meat starts to fall apart. Transfer pork to a plate, reserving sauce in dish. Set aside for 15 minutes.

2. Using your hands, pull pork into long shreds. Bring reserved sauce in dish to a simmer over a medium heat. Cook for 2-3 minutes or until sauce reduces slightly. Stir in pork.

3. Cook mash potato

4. Divide mash between serving bowls. Spoon over pork ragu. Sprinkle with parsley and serve.

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