Crockpot Pork Ragu

When I was preparing for last month's Secret Recipe Club's reveal and perusing my assigned blog, Mother Thyme, I found a boatload (and yes, I do mean boatload) of recipes that I wanted to try.
Jennifer is SO very talented and has an immense assortment of main dishes, desserts, side dishes and salads to choose from.
Knowing that I had quite a bit of pork loin in the freezer from when I purchased it on sale and that we absolutely LOVE a great beef ragu, I decided that Jennifer's recipe for Slow Cooker Pork Ragu was something I definitely needed to make.
And making it in the crockpot??!!
SCORE!!!!
Everything is easier in the crockpot!
AND, I even had a package of Pappardelle noodles in the pantry because to me, ragu is nothing if it's not covering Pappardelle!  Well, for me at least anyway.
There's just something about those long, fat noodles.  I think I'm gonna need to make some of my own one day.

Crockpot Pork Ragu - serves 4-6

Ingredients
2 tablespoons olive oil
2 1/2 pound pork loin
1 28 ounce can crushed tomatoes
3/4 cup chicken stock
1 medium onion, minced
3 medium carrots, grated
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly grated black pepper
1/4 teaspoon dried rosemary
1/8 teaspoon dried thyme
1 bay leaf
1/4 cup red wine
1 package Pappardelle noodles (you can also substitute your favorite pasta, I won't be upset.)

Directions
In a large skillet over medium-high heat, heat olive oil.
In a small bowl, combine salt, pepper, rosemary and thyme and spread onto meat.
Place loin into heated skillet and brown on all sides.
Spray the inside of the crockpot with cooking spray and place the loin inside.
Cover with can of crushed tomatoes.

Pour in chicken stock.

Add onion, carrots, garlic, and tomato paste.

Add red wine and bay leaf.

Place cover on crockpot and cook on low for 8 hours or on high for 5.

When the pork is finished cooking, remove from crockpot and place onto a cutting board or large plate. Shred using two forks.

Remove bay leaf from sauce and add additional salt and pepper if desired.

Return meat to crockpot and continue cooking for an additional half an hour.

In the meantime, boil water for pasta and cook according to directions on package.

Pour in chicken stock.

Add red wine and bay leaf.

I rate everything I make on a scale of 1-4 with 4 being the best and this Crockpot Pork Ragu earned 3 1/2 rolling pins.

My daughter thought it was chicken.

I didn't think it tasted like chicken.

But it is the other white meat.

The family really enjoyed it and I'll definitely be making it again.

It fed our family of four (with our middle child being away at college) quite sufficiently with a bit leftover for the next day's lunch.

We aren't very big eaters here.

And it's always a good meal when there's leftovers for my Mr. the next day.

I give you BIG baking hugs and muffins!!