Italian Pulled Pork Ragu (Instant Pot, Slow Cooker, Stove)

Serves: 10

Carbs Per Serve: 6.5 grams

INGREDIENTS:

  • 600 grams pork tenderloin
  • 1 teaspoon kosher salt
  • black pepper, to taste
  • 1 tsp olive oil
  • 5 cloves garlic, smashed with the side of a knife
  • 1 can crushed tomatoes 
  • 1 small jar roasted red peppers, drained 
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp chopped fresh parsley, divided

DIRECTIONS:

  • Instant Pot: Season pork with salt and pepper. Press saute button to warm, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side. Add the remaining ingredients and garlic, reserving half of the parsley. Cook high pressure 45 minutes. Natural release, remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.
  • Slow Cooker: Season pork with salt and pepper. Heat a medium skillet over medium-high heat, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side then transfer to the slow cooker with the garlic and the remaining ingredients, reserving half of the parsley. Cook 8 hours low. Remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.
  • Stove Top: Season pork with salt and pepper. Heat a large pot or Dutch oven over medium-high heat, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side. Add the remaining ingredients to the pot including the garlic, reserving half of the parsley. Bring to a boil, cook covered on low until the pork is tender, and shreds easily, about 2 hours. Remove bay leaves, shred the pork with 2 forks and top with remaining parsley. 

Read more at http://www.skinnytaste.com/italian-pulled-pork-ragu-instant-pot-slow-cooker-stove/#UC0ZmJ04cgmcApio.99