Pork Pappardelle Ragu

Posted by Callies Biscuits on

Slow roasting a big piece of pork is something I do often. I'm always open to new ways to prepare my favorite cuts. I watched America’s Test Kitchen and saw them pairing this big piece of braised pork with pasta. It sounded absolutely delicious so I decided to try it for our supper.

The lemon and the wine were the perfect marriage of salty, tangy, and glossy. It became so popular in our house that it made the birthday dinner menu. Sarah begged for this dish! This pork pappardelle ragu is perfect for weeknight supper but elevated enough for a dinner party!

   

Pork Pappardelle Ragu

You'll Need

    - 1 (3 pound) pork shoulder - 2 tablespoons canola oil - Zest and juice of 2 lemons - 1 white onion, chopped - 1 head garlic, minced - 2 cups dry white wine - 6 sprigs fresh thyme, tied with kitchen twine - Parmesan rind - 3 large carrots, peeled and chopped into quarters - 1 bag spinach - 1 pound pappardelle pasta - ¼ cup flat leaf parsley, chopped - ¼ cup grated Parmesan - 3 tablespoons butter - Salt and pepper

How To

    1. Preheat oven to 325°F. 1. Salt and pepper both sides of the pork. Heat a large dutch oven to medium high heat and add the canola oil. 1. Sear the pork on all sides (about 3-4 minutes per side). Remove the pork from the pot and set on a plate. Turn the heat down to medium low. Add the onions and garlic and sauté for 2-3 minutes, scraping up all of the brown bits. 1. Add the pork back into the pot with the onions and garlic. Add the lemon juice, zest, wine, Parmesan rind and thyme bundle. Cover with a lid and place in the oven for two hours, turning the pork at the halfway mark. 1. After two hours add the carrots, stir and place back in the oven for one more hour. 1. Pull pork out of the oven and remove the Parmesan rind and thyme bundle. With two forks pull off the fatty parts while separating the pork into shreds. Discard the fatty pieces. 1. Boil the pasta in salted water, cook until al dente. Before you drain the pasta reserve one cup of the pasta water and set aside. 1. Add the pasta, spinach and butter to the shredded pork. Stir to combine. Turn the stove top to low heat to incorporate everything. Add a little of the pasta water to thicken the mixture. 1. Remove from heat. Top with fresh chopped parsley and grated Parmesan. Serve immediately and Enjoy!

      "Serving with pasta makes it more elegant versus just a pork butt." ~Carrie
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