Traeger Braised Pork Ragu with Casarecce & Burrata


Traeger-braised, comfort food happiness! I mean, is there really anything more comforting than pasta?! Smokey, fall-apart, slow-cooked pork ragu and creamy burrata served over pasta. Yes please and thank you! A guaranteed hit with your family and friends. Make this dish friends!

Traeger Braised Pork Ragu with Casarecce & Burrata 

Makes 4 to 6 servings, with leftover sauce  

2 pounds best quality pork shoulder, fat trimmed and cut into 1 ½ inch cubes

3 tablespoons olive oil, plus more for drizzling

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage leaves

½ teaspoon dried red chili flakes

1 medium Spanish onion, finely diced

4 garlic cloves, minced

1 large carrot, diced

1 celery stalk, diced

2 cups dry red wine 

1 ½ cups chicken stock

1 X 26-ounce jar passata 

Zest of 1 lemon, grated

1 pound dried casarecce pasta 

3 tablespoons butter

½ cup parmigiano reggiano cheese, plus more for serving

1 ball Burrata cheese 

¼ cup chopped flat-leaf parsley leaves 

Sea salt & freshly cracked black pepper

  1. When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 – 15 minutes. 
  2. Season the pork liberally with sea salt and freshly cracked black pepper. Heat a large Dutch oven (or Traeger-safe stock pot) over medium-high heat and pour in the olive oil. When hot, add the pork and, working in batches as necessary, brown on all sides (about 6 – 8 minutes). When browned, remove the pork with a slotted spoon and set aside (leave the oil in the pan). Add the rosemary, sage, chili flakes, onion, garlic, carrot, and celery, and season with a pinch of salt. Cook, stirring often, until the veggies have softened (about 5 minutes). Add the pork back to the pot.
  3. Pour in the wine, bring to a simmer, and cook until reduced by half, about 15 minutes. Add the chicken stock, passata, and lemon zest, season with a pinch of salt, and bring to a boil over medium-high heat. Transfer ragu to the preheated grill, and let the ragu simmer away for 1 ½ – 2 hours, or until the pork is fall-apart perfect and the sauce has thickened beautifully. 
  4. Remove the pork from the pot and shred with two forks. Stir the shredded pork back into the sauce, then stir in the parmesan cheese and butter. Season with an extra hit of salt to taste. 
  5. Bring a large stock pot of salted water to a rapid boil. Cook the casarecce according to the package directions (al dente, please). Reserve ½ cup of the cooking liquid when draining. 
  6. Gently combine the cooked pasta (loosen as necessary with the reserved cooking liquid) mixing well so every nook & cranny is coated in deliciousness. Transfer to a serving platter, then break over the burrata cheese and top with fresh flat-leaf parsley leaves. If you like it cheesy, add more parmesan cheese, then serve. Delicious!!


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