Pork & Mushroom Ragu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 1 tablespoon butter or olive oil
  • 8 ounces sliced mushrooms
  • 1 1/2 cups braising liquid from the country style ribs (or a good stock, chicken, pork, beef)
  • meat from 1 1/2 to 2 country style ribs, in small bite-sized pieces (or a cup & 1/2 of pulled or other pork – see note)
  • salt & pepper to taste
  • grated Parmesan for garnish, optional
  • parsley for garnish, optional


Note: Time is dependent upon having the leftover braising liquid & some of the meat from the Sweet & Sour Country Style Ribs or another tender shreddable pork dish. See note, below.

In a small saucepan or a skillet, melt butter or add olive oil over medium-high heat. Add mushrooms and saute two or three minutes, until lightly browned and giving up the juices, stirring now and then.

Add the braising liquid, bring to a boil and then turn down to a vigorous simmer until reduced to a sauce-like consistency, about 15 to 20 minutes.

Turn heat down and add the pork, shredding if needed, into chunks. Gently warm through. Taste for salt and pepper and add if desired.

Serve with parsley and/or Parmesan cheese over polenta, grits, pasta, mashed potatoes or rice.

Note: If starting with pork that isn’t cooked to the point that it will shred, leftover pork chops, for instance, cut into small pieces, about an inch to an inch and a half or so and add at the same time the liquid is added. Simmer gently rather than vigorously, until the pork is tender, then turn the heat up to reduce the sauce. If needed, add more stock.

Keywords: Bargain Meal of the Week, country style ribs, Grits, leftover pork, leftover pulled pork, mushrooms, polenta, Pork, Pork & Mushroom Ragu, Pulled Pork

%d bloggers like this: