Pulled Pork Ragout with Gnocchi

Cook Time

300 Mins

Cooking Method

Braising

Cuisine

French

Difficulty

Moderate

Prep Time

10 Mins

Servings

6


Ingredients


1 Bay Leaves

3 tbsp Flour

2 Garlic Clove, Minced

TT Louisiana Grills Sweet Rib Rub

1 tbsp Mustard Powder

1/2 tbsp Mustard Seed

12 ounces Nut Brown Ale

2 tbsp Olive Oil

2 tbsp Parsley, Chopped

2 1/2 lbs Pork Shoulder

1 tbsp Stone Ground Mustard

3 Thyme, Fresh Sprigs

1 tbsp Tomato Paste

2 cups Vegetable Stock

2 tbsp Worcestershire Sauce

1 Yellow Onion, chopped



Cooking Instructions


Elevate your weeknight pasta dish with this Gnocchi with Pulled Pork Ragout. In this version, we gave it a wood fired twist with tender, smoked pork shoulder that’s braised in a tomato herb sauce, then pulled and tossed with the gnocchi. These pillow-y soft potato dumplings are the perfect complement to the rich and meaty sauce. 

What is Ragout? 

A ragout is hearty meat-based sauce cooked low and slow with herbs and aromatic vegetables. 

Wood Pellet Recommendation 

The balanced and smoky flavors of our Competition Blend Wood Pellets will pair nicely with this recipe.  

Note: This recipe uses Louisiana Grills Pulled Pork Rub.  

  1. Turn on your Louisiana Grill and set to SMOKE mode. With the lid open, let the grill run for about 10 minutes.
  2. Fire up your Louisiana Grills pellet grill and preheat to 250°F. If using a gas or charcoal grill, set it to low, indirect heat.
  3. Season pork shoulder with Louisiana Grills Sweet Rib Rub, then place directly on the grill grate. Smoke for 1 ½ hours.
  4. Place a Dutch oven or deep cast iron skillet on the grill. Heat olive oil, then add onion, celery and carrot, and sauté for 3 minutes, until onions are translucent, then add in garlic and mustard seed, and sauté until fragrant. Stir in tomato paste and cook for 2 minutes, then deglaze with beer being sure to scrape up any brown bits from the bottom of the skillet.
  5. Whisk in flour and mustard powder, until incorporated, with no lumps. Cook for 3 minutes, until the sauce begins to thicken. Add stone ground mustard, vinegar, chicken stock, Worcestershire sauce, thyme sprigs, and bay leaf.
  6. Place pork in the Dutch oven or skillet, then cover with a lid, or foil. Increase temperature to 325° F, and braise for 3 hours, until pork is tender. Remove the pork from the grill, and allow to rest for 15 minutes, then pull the pork directly in the skillet.
  7. While pork is resting, simply prepare gnocchi according to package directions, if not preparing from scratch.
  8. Transfer gnocchi to a large bowl, and gently toss in pulled pork ragout. Garnish with fresh parsley. Serve warm.


Special Tools


  • Dutch Oven



Tips:


For a beefy version, try this recipe with Chuck Roast instead. Use Chop House Steak Rub in place of the Pulled Pork Rub.



Diet Info


  • Flexible Dieting