Category
Main Dishes
Servings
4
Ingredients
-
¼ c extra-virgin olive oil
- 2 lb pork shoulder, boneless, 1-inch pieces
- Sea salt
- Black pepper
- 1 onion, small dice
- 1 carrot, peeled, small dice
- 1 celery stalk, small dice
- 2 cloves garlic, minced
- 1 sprig oregano
- 1 sprig rosemary
- 1 bay leaf
- 1 (14-oz) can crushed tomatoes
-
½ c dry red wine
-
½ t ground black pepper
-
¼ t ground nutmeg
-
⅛ t ground cloves
- Beef stock (to cover pork when cooking)
- 1 bunch kale, ribs, stems removed, torn into pieces
- 1 lb cavatelli pasta, cooked
-
¼ c unsalted butter
-
½ c Parmesan cheese
- Sea salt
- Black pepper
Directions
Set pressure cooker to "sear", add oil, adjust time to 20 minutes, and press "start/stop". When hot, add pork. Cook in batches. Season with sea salt and fresh ground black pepper and cook until browned. Transfer pork to a large plate; set aside.
- Add onions, carrot, celery, and garlic. Cook until golden brown. Add oregano, rosemary, bay leaf, pork, tomatoes, wine, pepper, nutmeg, cloves, and beef stock.
- Close and lock lid, set pressure cooker to "meat/stew", adjust time to 60 minutes, and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and remove bay leaf, oregano, and rosemary. Remove pork and place on plate. Shred the meat and return to cooker.
- Add kale to cooker. Close lid and lock. Set to "steam/veggies" and press "start/stop". When cooker is done, quick release and make sure all pressure is released before opening lid. Carefully open lid and add pasta to the ragu and stir. Add butter and Parmesan cheese and mix. Season to taste with sea salt and fresh ground black pepper. After plating pasta with ragu, drizzle olive oil on top. Serve.
