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Nutrition Facts
Serving Size 449 g
(Approx. 6 Servings)
Amount Per Serving
Calories 700 Calories From Fat 380
% Daily Value*
Total Fat 42 g 65%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 190 mg 63%
Sodium 880 mg 37%
Total Carbohydrate 14 g 5%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 52 g
Vitamin A 10% Iron 25%
Vitamin C 40% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Hearty Rosemary Pork Ragu
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Serves
6  People

Ingredients

Recipe makes 6 Servings

4 Oz thick cut bacon, (about 5 slices, finely diced)
4 Lb boneless pork shoulder, cut into 3 inch chunks
2 Tbsp flour
2 Tbsp H-E-B Avocado/Coconut Oil Blend, divided use
2 cup(s) red onion, coarsely chopped (about 1 large red onion)
3 Tbsp garlic, finely minced
4 sprigs fresh rosemary
6 sprigs fresh thyme
1 cup(s) dry red wine
28 Oz can diced tomatoes
9 Oz H-E-B Pot Roast Cooking Sauce
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Instructions

1
Set Instant Pot to "Sauté" setting. Add bacon to pan. Stir and cook until bacon until nearly cooked through.; remove and set aside.
2
Coat pork in a light dusting of flour and add pork to pan. Brown on all sides, about 5 to 6 minutes then remove.
3
Add half of oil, onion, garlic, rosemary and thyme to pan. Stir and cook for 5 to 6 minutes, just to soften onions slightly.
4
Add wine, tomatoes and cooking sauce to pan and bring to a simmer. Stir reserve bacon and pork shoulder back into pan. Set Instant Pot to "Manual" setting for 40 minutes.
5
When cook time is complete, use venting valve to release pressure. Be careful to avoid escaping steam.
6
While pot is de-pressurizing add remaining oil and butternut squash to a large skillet over medium high. Sauté 5 to 6 minutes, just to brown edges.
7
Add contents of instant pot to skillet and shred pork into and chunks. Simmer to reduce liquid by half and season with salt and pepper to taste.
8
Best served over cooked pasta or polenta.

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