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

INGREDIENTS

• 18 oz 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 28 oz can crushed tomatoes (I love Tuttorosso)
• 1 small jar roasted red peppers (drained (7 oz jar))
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp chopped fresh parsley (divided)

INSTRUCTIONS

• 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. Serve over your favorite pasta.

NUTRITION