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Nutrition Facts
Serving Size 310 g
(Approx. 8 Servings)
Amount Per Serving
Calories 470 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 1130 mg 47%
Total Carbohydrate 9 g 3%
Dietary Fiber 1 g 4%
Sugars 5 g
Protein 42 g
Vitamin A 6% Iron 25%
Vitamin C 35% Calcium 8%
*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.

Pork Shoulder Ragú

Prep Time
20 minutes
Cook Time
8 hours
Total Time
8 h 20 m
8  People


Recipe makes 8 Servings

3 1/2 Lb bone-in pork shoulder
1 Tbsp kosher salt
1 Tbsp black pepper
1 medium yellow onion, chopped small
3 garlic cloves, peeled and minced
1 Tsp oregano, dried
1 bay leaf
1 1/2 cup(s) Four J Meatball Sauce
1 cup(s) Cabernet red wine
1 1/2 cup(s) vegetable stock
1/2 cup(s) fresh basil, torn
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In a large crock pot place pork shoulder and season on all sides with salt and pepper.
Next place all remaining vegetables, seasonings and liquid ingredients except basil into crock pot.
Set crock pot to low and cook 8 hours or until pork bone pulls out clean. Shred up pork with tongs and add in fresh basil. Season to taste with additional salt and pepper as needed. Serve over pasta or rice.


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