Pulled pork sugo with orecchiette and romaine-parsley salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pulled pork sugo with orecchiette and romaine-parsley salad

Signature Sauce

Pulled pork sugo with orecchiette and romaine-parsley salad

Soy-Free, Protein Plus

2 Servings, 780 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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
  • Sunbasket house dressing (olive oil - balsamic vinegar - fresh garlic - Dijon mustard - salt)
  • ⅓ cup grated Parmesan
Ingredient IQ
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.

Nutrition per serving

Calories 780, Total Fat 37g (47% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 610mg (27% DV), Total Carb. 72g (26% DV), Fiber 10g (36% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the orecchiette

  • Let the braised pork shoulder come to room temperature.
Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until just tender, 11 to 13 minutes. Drain and set aside.
While the water heats and the orecchiette cooks, prepare the pork sugo.

2

Start the pork sugo

  • Cut any large pancetta pieces into ¼-inch cubes.
In a large sauce pot over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes.
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.

3

Finish the pork sugo

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. Bring to a boil, 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.

4

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 parsley leaves. Set aside half for garnish.
In a large bowl, combine the romaine with as much house dressing as you like and toss to coat (set aside any remaining dressing for serving). Season to taste with salt and pepper. Sprinkle with half the parsley.

Serve

Transfer the pork sugo and orecchiette to individual bowls and garnish with the Parmesan and remaining parsley. Serve the salad and any remaining dressing on the side.
Kids Can!
  • Measure out ¼ cup water for the sugo.
  • Tear the romaine leaves.
  • Strip the parsley leaves.
  • Toss the salad.
  • Serve the meal.
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