Pulled pork sugo with orecchiette and romaine-parsley salad
25 – 35 Minutes
Orecchiette pasta tossed in a meaty sauce with pulled pork we cook for you delivers a rich comfort meal for the whole family to enjoy alongside a simple romaine salad.
- 10 ounces braised pork shoulder (contains pork and spices)
- 10 ounces orecchiette
- 3 ounces diced pancetta
- ¾ cup mirepoix (onions - carrots - celery)
- 1 tablespoon tomato paste
- Sugo spice blend (dried oregano - nutmeg)
- ½ teaspoon red chile flakes (optional)
- 1 cup diced tomatoes
- 1 cup milk
- 2 romaine hearts
- 6 or 7 sprigs fresh flat-leaf parsley
- Sun Basket house dressing (olive oil - balsamic vinegar - Dijon mustard - fresh garlic)
- ⅓ cup grated Parmesan
Here in the United States, nutmeg may be best known as a signature component of pumpkin spice. But in northern Italy, it’s a popular ingredient in savory pasta sauces like Bolognese or this sugo.
Cook the orecchiette
- Let the braised pork shoulder come to room temperature.
While the water heats and the orecchiette cooks, prepare the pork sugo.
Cook the pork sugo
- Cut any large pancetta pieces into ¼-inch cubes.
Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until tender, 4 to 6 minutes. Stir in the tomato paste and cook until starting to darken, about 1 minute. Stir in the sugo spice blend and as many chile flakes as you like and cook until fragrant, about 30 seconds.
Stir in the pork, breaking it up with a wooden spoon. Add the tomatoes, milk, and ¼ cup water and season with salt and pepper. Reduce to a simmer and cook, stirring occasionally, until the sauce is slightly thickened, 7 to 9 minutes. Add the orecchiette and toss to coat.
While the sugo simmers, prepare the salad.
Make the salad
- Trim the root ends from the romaine hearts.
- Coarsely tear the romaine leaves.
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
- Measure out ¼ cup water for the sugo.
- Tear the romaine leaves.
- Strip the parsley leaves.
- Toss the salad.
- Serve the meal.
Nutrition per serving: Protein: 39g (78% DV), Fiber: 10g (40% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 3g, Saturated Fat: 10g (50% DV), Cholesterol: 90mg (30% DV), Sodium: 610mg (25% DV) (does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 72g (24% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Milk, wheat.