Pork Shoulder and Italian sausage are slow cooked with red wine, tomatoes, onions, carrots, and celery and topped with crispy pancetta. Serve this amazing pork shoulder sausage ragu over grits/polenta or cooked penne or ziti pasta.
I'm gonna be honest, this is a technical recipe. It has 3 different kinds of pork - Pork shoulder, ground Italian sausage, and pancetta (bacon).
Pick this pork sausage ragu recipe if you're trying to learn and have the time. It is literally amazing!
If you don't have time - try this recipe with just the pork shoulder or just the Italian sausage - just remember to up the ratio to the same amount of total meat in pounds. Italian sausage will be easier than pork shoulder.
Pork Shoulder is Divided Into Boston Butt and Picnic Roast
What's the difference between Boston Butt and Picnic Roast? Both are part of the shoulder (not the butt!) which is one of the main "primal" cuts.
This shoulder "primal" cut is divided into two cuts - Boston Butt (above the shoulder) and Picnic Roast (below the shoulder and all of the leg).
Both cuts are fatty and do well with low and slow cooking but the Boston Butt is the one you want to go with first if available because it has more marbling, is more uniform in shape, and breaks down into uber tender melty rich pork.
Having said that, again - either cut will work and both cuts are interchangeable for pork shoulder ragu.
Cornmeal / Grits / Polenta / Or Pasta For Pork Shoulder Sausage Ragu
What's the difference between cornmeal/grits/polenta? Not much- cornmeal is finely ground and both grits and polenta are coarsely ground.
Polenta (mostly coming from Italy) uses a specific variety of corn called flint that has a harder center, while grits (mostly coming from the South) uses a softer center corn variety called dent.
Grits cook at a general ratio of 1 part grits to 4 parts liquid (some instructions say 1:3 but I find that hard to make happen). The liquid can be broth, water, or a combination of cream/milk and water or broth.
This pork shoulder and sausage ragout recipe is rich so doesn't need much, but feel free to taste it and flavor it with some cream or finish it off with a little bit of your favorite cheese melted in (Parmesan cheese, cheddar, colby jack, etc...).
Cooking grits requires constant stirring or it will clump. Take the time to whisk the grits in slowly and remember to stir as often as possible. Be careful, grits or polenta become very hot when cooking and they are liable to burn ya!
Don't like grits or polenta? COOL - use penne or ziti pasta or spaghetti instead.
Variations On Cooking Pork Shoulder and Sausage Ragu
Already using all your stovetop burners? No problem - put the simmering dish in the oven at 325F for 2 hours instead of cooking it on the stovetop.
FYI - A simmer is a gentle boil where the bubbles just break the surface of the liquid. It shouldn't boil hard (splattering on your face and stovetop) and it shouldn't be smoking with no boiling at all either.
Like spicy Pork Shoulder Ragu? Try hot Italian sausage instead of mild Italian sausage.
Don't have pancetta? Use bacon or skip that step all together.
Cooking Methods For Italian Pork Shoulder Sausage Ragu
Pork Shoulder and Italian sausage ragu can be braised / slow cooked in a 6 quart cast iron pot on the stovetop or in the oven or thrown in an instant pot or crock-pot.
Crockpot users: Toss all the ingredients except grits into the crockpot and cook low 6-8 hours.
Insta Pot users: Sear the meats first and set aside. Toss all ingredients except grits into the pot and set for 1 hour. Follow cool down instructions. If time is low throw it all without searing (break up the sausage though!) & walk away.
Things In My Kitchen:
- 6 quart cast iron pot for searing & braising (slow cooking) the ragout.
- Instant Pot - For quick cooking. Sear or don't sear depending on your mood & day.
- Crockpot - Throw it in, set it on low for 8 hours. Walk away.
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Pork Shoulder and Italian Sausage Ragout (Ragu)
EatSimpleFood.com
Pork Shoulder and Italian sausage are slow cooked with red wine, tomatoes, onions, carrots, and celery and topped with crispy pancetta. Serve this amazing pork shoulder sausage ragu over grits/polenta or cooked penne or ziti pasta.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 55 minutes
- Yield: 10
- Category: Main Dish / Dinner
- Method: Stovetop / Oven
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 2 tablespoon vegetable oil
- 4 oz pancetta
- 2 lb pork shoulder, cubed 1 ¼"
- 1 lb mild Italian ground sausage
- 2 cups (~ 1 large) onion, diced
- ¾ cup carrot, diced
- ¾ cup celery, diced
- 1 ½ tablespoon garlic, minced
- 2 cup red wine
- 28 ounces canned diced tomatoes with juices
- 2 bay leaf
- 6 thyme sprigs, leaves removed (or ½ teaspoon dried thyme)
- 2 cup uncooked grits or polenta
- red pepper flakes, optional for spice
- Parmesan or Mozzarella cheese, optional as garnish
- salt
- black pepper
- 2 cups grits, cooked according to package instructions
Instructions
- Add salt and pepper to cubed pork shoulder.
- Bring a large heavy bottom pot to medium high heat. Add enough oil to lightly coat the bottom.
- Add pancetta and fry ~ 1 ½ minutes on each side or until crispy. Remove pancetta, set aside and slice when cool.
- In the same pot, add cubed pork shoulder and sear/brown on each side ~ 3-4 minutes. You may have to cook in two batches if the pan is not large enough.
- Set seared pork aside in a large bowl and add ground sausage to the hot pot. Cook sausage ~ 5-8 minutes or until cooked through. Add cooked sausage to pork shoulder bowl.
- Add onions, carrots, and celery to pot. Reduce heat, cover, and cook ~ 5-7 minutes (stirring occasionally) or until soft. Stir in minced garlic and cook 1-2 minutes or until fragrant.
- Add red wine, tomatoes, bay leaf, and thyme.
- Stir, cover, bring to a boil, reduce heat and simmer covered ~ 2 hours (or oven covered 325F for 2 hours) or until pork shoulder is soft.
- Remove from heat and press pork pieces against edge of pot to coarsely break up the chunks of meat.
- Add salt and black pepper to taste.
- Cook grits according to package instructions.
- Serve ragout over grits and add cooked pancetta.
- Add crushed red pepper flakes if you like it spicy and Parmesan or Mozzarella if you like it cheesy.
Notes
- Already using all your stovetop burners? No problem - put the simmering dish in the oven at 325F for 2 hours instead of cooking it on the stovetop.
- A simmer is a gentle boil where the bubbles just break the surface of the liquid.
- Like it spicy? Try hot italian sausage instead of mild.
- Don't have pancetta? Use bacon or skip that step.
Serving Suggestion
Serve this Braised Pork and Italian Sausage Dish with a side, a salad, or, for an Italian inspired feast, with homemade gnocchi:
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