Entertaining at home should be a joy, not a chore, right? But let’s be honest, the pressure to host the ‘perfect’ dinner party can sometimes feel overwhelming. Especially when social media feeds are flooded with seemingly flawless gatherings, and you’re aiming for that coveted “Genius Recipes” level of culinary brilliance, like those celebrated on Food52. If you’re like many, the idea of hosting might bring on more anxiety than excitement. But what if it didn’t have to be that way?
It’s time to reclaim the fun in entertaining, and Food52 understands this perfectly. They, along with culinary minds like Andy Ward and Jenny Rosenstrach of Dinner: A Love Story, offer a refreshing approach: cozy, approachable, and utterly delicious gatherings that sidestep the stress. Their “Instant Dinner Party” philosophy, highlighted in blog posts like Jenny’s, is exactly what we need. And the secret weapon? A make-ahead marvel: Slow Cooker Pork Shoulder Ragu with Pappardelle.
This isn’t just any ragu; it’s the second most popular recipe ever on Dinner: A Love Story (a blog renowned for its relatable and family-friendly recipes, often featured on Food52 and other prominent food platforms). Jenny Rosenstrach herself confessed that this ragu was their go-to dish for dinner guests for three years straight! Why? “Not only for its logistical advantages but because it was so damn good!” she explained.
The beauty of this recipe, which you can find championed across Food52 and similar sites, lies in its “instant” nature. The pork ragu can be made entirely in advance, even a day or two ahead. This means when your guests arrive, you’re relaxed and ready to enjoy their company, not stuck in the kitchen. Imagine: a dinner party that can happen at any moment.
One-Pot Wonder: Simplicity at its Finest
Forget complicated techniques and endless steps. This ragu is a one-pot wonder. No need to meticulously chop the pork or remove it from the pot after browning. As Jenny wisely points out, it’s going to cook until it’s melt-in-your-mouth tender anyway.
The process is wonderfully straightforward. Brown the pork shoulder, sauté some onions and garlic, then simply toss in the remaining whole ingredients: sprigs of thyme and oregano, fennel seeds, red wine, canned tomatoes, and a crucial dash of hot sauce. Then, let your oven do the heavy lifting for 3 to 4 hours. As it braises, your kitchen will be filled with an irresistible aroma, a natural welcome that Jenny believes “counts for more than flower arrangements.” We couldn’t agree more – the inviting smell alone sets the perfect tone for a relaxed and convivial gathering.
The result is a rich, deeply flavorful sauce with perfectly tender, shredded pork. The tablespoon of hot sauce adds a subtle warmth, making it sophisticated enough for adults but still approachable for everyone. And if kids are part of the guest list? No problem. As Jenny notes, “If there are kids coming over, and they don’t like the ragu, we can usually count on them liking the pasta with a little Parm.” Dinner drama averted! Plus, any leftover ragu is a gift that keeps on giving – versatile enough for polenta, tacos, sandwiches, or freezer-friendly for future meals.
This Slow Cooker Pork Shoulder Ragu truly embodies the no-drama, delicious, and make-ahead approach to entertaining that Food52 champions. It’s the “instant dinner party” recipe we’ve all been waiting for. Ready to ditch the dinner party stress and embrace effortless hosting?
View Recipe for Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu on Food52
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless pork shoulder roast | 2 to 2 1/2 pounds |
| Small onion, chopped | 1 |
| Garlic clove, minced | 1 |
| Salt and pepper | |
| Olive oil | 2 tablespoons |
| Butter | 1 small pat |
| Whole tomatoes (28-ounce can) | 1 |
| Red wine | 1 cup |
| Fresh thyme sprigs | 5 |
| Fresh oregano sprigs | 5 |
| Fennel seeds | 1 handful |
| Hot sauce | 1 tablespoon |
| Pappardelle pasta | 1 pound |
| Freshly grated Parmesan | 1 handful |
