Orecchiette with Pulled-Pork Sugo Recipe

Name: Orecchiette with Pulled-Pork Sugo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless pork butt roast; 1 pound dried orecchiette; 1 large onion, chopped; 2 celery ribs, chopped; 2 garlic cloves, chopped; 1 tablespoon dried oregano; 1 1/2 tablespoons tomato paste; 1 cup dry white wine; 2 cups reduced-sodium chicken broth; 1/2 cup drained canned cannellini beans, rinsed; 1 tablespoon cider vinegar; 1/2 cup grated Grana Padano plus additional for serving; 1/4 cup extra-virgin olive oil

Servings: persons

2 pounds boneless pork butt roast
1 pound dried orecchiette
1 large onion, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
1 tablespoon dried oregano
1 1/2 tablespoons tomato paste
1 cup dry white wine
2 cups reduced-sodium chicken broth
1/2 cup drained canned cannellini beans, rinsed
1 tablespoon cider vinegar
1/2 cup grated Grana Padano plus additional for serving
1/4 cup extra-virgin olive oil

1
Preheat oven to 325F with rack in middle.
2
Pat pork dry and sprinkle with 3/4 teaspoon salt.
3
Roast in a small flameproof roasting pan tightly covered with foil, covered, 2 hours.
4
Uncover and continue roasting until some of the meat begins to pull apart easily, 1 to 2 hours more.
5
Transfer pork to a cutting board and cool slightly.
6
Pull pork into small pieces and coarsely chop.
7
Cook orecchiette in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) 8 minutes (pasta will not be fully cooked).
8
Reserving 2 cups pasta-cooking liquid, drain pasta in a colander.
9
Pour off all but 3 tablespoon fat from roasting pan and place pan over medium-high heat.
10
Add onion, celery, and 1/2 teaspoon each of salt and pepper.
11
Cook, stirring occasionally, until softened, about 8 to 10 minutes.
12
Add garlic and oregano and cook, stirring, 3 minutes.
13
Add tomato paste and cook, stirring, 3 minutes.
14
Stir in wine, broth, beans, vinegar, and pork.
15
Transfer to pasta pot and simmer uncovered for 30 minutes, stirring occasionally.
16
Add 1 cup reserved cooking liquid and bring to a simmer, then add orecchiette and cook, stirring occasionally, until al dente.
17
Remove from heat and stir in cheese and olive oil.
18
Season with salt and pepper and thin sauce with additional cooking liquid if necessary.
19
Serve with additional cheese.

1022

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds boneless pork butt roast, 1 pound dried orecchiette, 1 large onion, chopped, 2 celery ribs, chopped, and more.

Yes, Orecchiette with Pulled-Pork Sugo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette with Pulled-Pork Sugo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions