Slow Cook Pork Ragù

Simply delicious. Mondays are our night for slow cooker meals. Husband leaves work a bit early to get ready for his hockey game and it’s nice when there’s a meal ready, as he usually has little time at home before he heads out. This pork ragù was simple, hearty and over rice it’s perfect for a pre-game meal. I served mine over a roasted spaghetti squash to keep it paleo, and the combination was dreamy. Definitely my favorite alternative the traditional noodles.

Slow Cook Pork Ragu
adapted from damn delicious

2 tablespoons olive oil or other cooking oil
2 1/2 pound boneless pork loin
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
28-ounce can crushed tomatoes
3/4 cup chicken stock
1 onion, diced
1/3 cup finely grated carrots
2 cloves garlic, minced
1 bay leaf
1/4 cup red wine
1 cup uncooked rice
1 tablespoon minced fresh parlsey

Season pork loin with orgeano, rosemary, thyme, salt and pepper, rubbing in thoroughly on all sides. Heat oil in a skillet over medium high heat. Add pork loin and sear both sides until browned, about 3-4 minutes per side. Place pork loin into a slow cooker and top with crushed tomatoes, chicken stock, onion, carrots, garlic, bay leaf, and wine. Cover and cook on low heat for 8 hours or high for 4-5 hours. Remove pork loin and bay leaf from the slow cooker and shred the meat before returning to the pot with the juices; season with additional salt and pepper, to taste. Cover and keep warm for an additional 30 minutes. Cook rice according to directions. Serve immediately topped with pork mixture and fresh parsley.