Pasta

Leftover Pulled Pork Ragu

This Leftover Pulled Pork Ragu is the perfect way to use up leftovers and turn it into something truly special. A ragu that’s ready from start to finish in just 40 minutes and tastes incredible. Toss with your favorite pasta and serve with crusty bread.

An overhead shot of leftover pulled pork ragu on a plate with wine and basil at the side

Wanna know how this ragu tastes like it’s been simmering for hours but takes just 40 minutes? Use the most delicious leftover pulled pork that’s been slow cooked for 10 hours (which btw only requires 10 minutes prep time).

Leftover pulled pork will keep well in the fridge for 3-4 days and can also be frozen (as can this ragu) so it’s the perfect way to be cost-effective and get 2-3 meals out of one piece of meat PLUS have the most delicious tasting meals.

This ragu is SO rich and intense in flavour but is made with only a few simple ingredients. Whaaat? No catches, nothing bottled, nothing jarred there are just a few simple but important steps to follow for the very best results every single time.

How to Make a Simple Sauce with Incredible Flavour

  • Soffrito – soffrito is finely chopped carrot, celery and onion that’s slowly cooked until softened and just starting to brown. Now THIS is a really important step that creates a great depth of flavour to the sauce. Don’t be tempted to rush it or you won’t see the benefits.
  • High-quality tomatoes – I’ve said this so many times because it’s SO important if you use cheap tomatoes your sauce will likely be bland and acidic tasting. This is my favourite brand that I use all the time and always gives the most delicious flavour.
  • Using passata/sieved tomatoes – passata is much more concentrated than canned chopped tomatoes so it’s an easy way to get a rich tomato sauce, fast!

How to Make Leftover Pulled Pork Ragu – Step By Step

Heat olive oil in a large pan and add the diced carrot, celery and onion, cook until soft and translucent, around 10 to 15 mins (photo 1).

Then add the red wine and reduce by half or until the smell of wine has disappeared (photo 2 & 3).

Step by step photos for making leftover pulled pork ragu

Add the tomato paste, passata (pureed tomatoes) and 1 cup of water rinsed out from the passata can or jar, stir. Simmer the sauce down on a medium heat for another 10 to 15 minutes.

Once the sauce has reduced add the leftover pulled pork to the sauce and leave on the heat for another 5 minutes until heated through then add cooked pasta and toss to coat (photo 7 & 8).

Two photos for making pulled pork ragu

Top Tips for Making Leftover Pulled Pork Ragu

  • Make sure to slowly cook the soffrito until soft and translucent on medium heat (don’t turn up the heat, see the video and step by step photos for reference)
  • Make sure to reduce the wine down for extra flavour.
  • Use pureed tomatoes for rich flavour fast.
  • You can use any pasta shape for this recipe, I love using a long shape such as bucatini or pappardelle.
  • I used 300g (2 cups) of leftover pulled pork but you could also get away with less if you don’t have as much.
  • Serve with freshly grated parmesan.
  • Leftover pulled pork ragu can be stored in the fridge or freezer (without the cooked pasta). To reheat from frozen make sure to defrost it completely then reheat on the stove until piping hot all the way through. You may need to add a splash of water to help loosen the sauce.

A close up of leftover pulled pork ragu with bucatini pasta on a plate

More Ragu Recipes You Might Like:

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Watch How to Make it

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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5 from 5 votes

Leftover Pulled Pork Ragu

* Step by step photos and video above*This Leftover Pulled Pork Ragu is the perfect way to use up leftovers and turn it into something truly special. A ragu that's ready from start to finish in just 40 minutes and tastes incredible. Toss with your favorite pasta and serve with crusty bread.
Course Main Course
Cuisine Italian
Keyword Easy Italian Ragu, Pork Ragu, Pulled Pork Ragu
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6 servings
Calories 676kcal
Author Emily Kemp

Ingredients

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta until al dente (according to packet instructions). Heat olive oil in a large pan and add the diced carrot, celery, and onion, cook until soft and translucent, around 10 to 15 mins.
  • Then add the red wine and reduce by half or until the smell of wine has disappeared.
  • Add the tomato paste, passata (pureed tomatoes) and 1 cup of water rinsed out from the passata can or jar, stir. Simmer the sauce down on a medium heat for another 10 to 15 minutes
  • Once the sauce has reduced add the leftover pulled pork to the sauce and leave on the heat for another 5 minutes until heated through then add cooked pasta and toss to coat.

Notes

 

  • Soffrito - soffrito is finely chopped carrot, celery and onion that's slowly cooked until softened and just starting to brown. Now THIS is a really important step that creates a great depth of flavour to the sauce. Don't be tempted to rush it or you won't see the benefits.
  • High-quality tomatoes - I've said this so many times because it's SO important if you use cheap tomatoes your sauce will likely be bland and acidic tasting. This is my favourite brand that I use all the time and always gives the most delicious flavour.
  • Using passata/sieved tomatoes - passata is much more concentrated than canned chopped tomatoes so it's an easy way to get a rich tomato sauce, fast!

Extra Tips

  • Make sure to slowly cook the soffrito until soften on medium heat (don't turn up the heat, see the video and step by step photos for reference)
  • Make sure to reduce the wine down for extra flavour.
  • Use pureed tomatoes for rich flavour fast.
  • Make sure to roughly chop the pulled pork before adding to the sauce.
  • You can use any pasta shape for this recipe, I love using a long shape such as bucatini or pappardelle.
  • I used 300g (2 cups) of leftover pulled pork but you could also get away with less if you don't have as much.
  • Serve with freshly grated parmesan.
  • Leftover pulled pork ragu can be stored in the fridge or freezer (without the cooked pasta). To reheat from frozen make sure to defrost it completely then reheat on the stove until piping hot all the way through. You may need to add a splash of water to help loosen the sauce.

Nutrition

Nutrition Facts
Leftover Pulled Pork Ragu
Amount Per Serving
Calories 676 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 50mg 17%
Sodium 802mg 33%
Potassium 943mg 27%
Total Carbohydrates 111g 37%
Dietary Fiber 6g 24%
Sugars 28g
Protein 30g 60%
Vitamin A 69.4%
Vitamin C 22.4%
Calcium 11.7%
Iron 27.1%
* Percent Daily Values are based on a 2000 calorie diet.
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Read more about how the nutritional information is calculated here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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10 Comments

  • Reply
    Danielle
    April 18, 2019 at 12:55 pm

    what a wonderful way to use leftover pork! a good ragu is just so delicious, especially one with all that delicious pork flavor. this sounds incredible!

  • Reply
    Chris
    April 18, 2019 at 10:52 am

    This ragu looks absolutely delicious! Love that you’ve used pulled pork.

  • Reply
    Neli Howard | Delicious Meets Healthy
    April 18, 2019 at 10:41 am

    This looks delish! Ragu is such a comforting meal. Definitely must try this one 🙂

  • Reply
    Veena Azmanov
    April 18, 2019 at 10:18 am

    I am drooling to the flavors and Tangyness to this dish. Surely delicious and perfect too.

  • Reply
    Dannii
    April 18, 2019 at 10:12 am

    What a great way to use leftovers. Not that we usually have any leftovers haha.

  • Leave a Reply

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