Braised pork shoulder ragù with papardelle by Food Crush Diaries

  • Prep time 25 mins
  • Cook time 3 hrs
  • Serves 5+


  • 900g boneless pork shoulder, fat trimmed and at room temperature
  • 2½ tbsp grapeseed oil
  • ¾ of a red onion, diced
  • 3 carrots, peeled and diced
  • 4 celery stalks, trimmed and diced
  • 2 garlic cloves, chopped finely
  • 3 sprigs of fresh thyme
  • 3 sprigs of fresh rosemary
  • 2 tbsp tomato purée
  • 1 cup dry Cabernet Sauvignon
  • 1 jar of passata
  • salt and pepper to season
  • 1 vegetable stock cube
  • fresh pappardelle pasta
  • olive oil
  • Parmesan cheese, freshly grated


For Porc From Wales Week 2021, we teamed up with @food_crush_diaries – aka Cardiff-based food blogger Sabrina – to show her braised pork shoulder ragù recipe and why we should be choosing to source our pork locally.

Here’s what Sabrina says about her recipe:

“This is a simple but hearty recipe for any day of the week – who doesn’t feel better after a rich tomato-y bowl of pasta? The long cooking time means the porc will be juicy and tender, prefect for shredding easily and stirring through the fresh pasta to melt in your mouth. Freeze this and save it for later in the week if you want a quick evening meal.”

  1. Preheat your oven to 150ºC / 130ºC fan / Gas 3-4.
  2. Cut the pork shoulder into 6 equal parts and trim off any excess fat, then season with salt and pepper.
  3. Brown the pork in a pan on the hob for 3 minutes on each side then remove and drain the excess fat. Put to one side.
  4. Add the garlic, onion, carrots and celery to the pan (you can blitz these in an electric chopper or dice them finely).
  5. Stir and cook on a low heat for 10 minutes then add the red wine. Simmer on a medium heat until the wine has evaporated.
  6. Add the passata and simmer for 5 more minutes before adding the fresh thyme, tomato purée and the stock cube. Add half a cup of water and stir before adding the pork back in.
  7. Transfer to a casserole dish, place the rosemary springs on top and cover with the lid. Place in the oven and braise for 2½ – 3 hours.
  8. Once cooked, shred the pork using a fork.
  9. Bring a large pan of water to the boil and add in the pappardelle, a pinch of salt and olive oil. Cook as per the packet instructions (usually 2-3 minutes).
  10. To serve, drain and divide the pasta into each bowl and add the ragù sauce, top with grated Parmesan and drizzle olive oil.
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