Jul 13 2026
Restaurants›Twisted Cork Bistro›Iowa Pork Ragu Recipe

Iowa Pork Ragu Recipe

Inspired by Twisted Cork Bistro
Time2h 30m
Serves6

Make Iowa Pork Ragu Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meat

Vegetables

Liquids

Herbs and Spices

Pasta

Garnish

Method

Preparation

  1. 1

    Season the Pork

    Rub the pork shoulder with salt and black pepper. Let it sit at room temperature for about 30 minutes.

  2. 2

    Chop the Vegetables

    While the pork is resting, chop the onion, dice the carrots and celery, and mince the garlic.

Cooking

  1. 3

    Sear the Pork

    In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned pork shoulder and sear on all sides until browned, about 4-5 minutes per side. Remove the pork from the pot and set aside.

  2. 4

    Sauté Vegetables

    In the same pot, add the chopped onion, diced carrots, diced celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.

  3. 5

    Add Liquids and Spices

    Pour in the red wine and scrape up any browned bits from the bottom of the pot. Add the chicken broth, crushed tomatoes, dried oregano, dried basil, bay leaves, and red pepper flakes. Stir to combine.

  4. 6

    Simmer the Ragu

    Return the seared pork shoulder to the pot, cover, and reduce the heat to low. Let it simmer for about 2 hours, or until the pork is tender and easily shreds with a fork.

  5. 7

    Cook the Pasta

    In a separate pot, cook the pasta according to package instructions until al dente. Drain and set aside.

  6. 8

    Shred the Pork

    Once the pork is tender, remove it from the pot and shred it using two forks. Return the shredded pork to the pot and stir to combine with the sauce.

Serving

  1. 9

    Serve the Ragu

    Serve the pork ragu over the cooked pasta. Garnish with chopped parsley and grated Parmesan cheese.

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