Pappardelle with Pulled Pork Recipe

Name: Pappardelle with Pulled Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 pound pappardelle, or other wide ribbon pasta; 1 to 1 1/2 pounds pulled braised pork; 2 cups braising liquids; 3 tablespoons butter, cut into pats; Juice of 1 lemon; Large bundle arugula, watercress, or spinach, washed and trimmed; Freshly ground black pepper; Grated nutmeg; Parmigiano-Reggiano cheese, for garnish; A handful fresh flat-leaf parsley or celery greens, chopped, for garnish

Servings: persons

Kosher salt
1 pound pappardelle, or other wide ribbon pasta
1 to 1 1/2 pounds pulled braised pork
2 cups braising liquids
3 tablespoons butter, cut into pats
Juice of 1 lemon
Large bundle arugula, watercress, or spinach, washed and trimmed
Freshly ground black pepper
Grated nutmeg
Parmigiano-Reggiano cheese, for garnish
A handful fresh flat-leaf parsley or celery greens, chopped, for garnish

1
Bring a large pot of water to a boil for the pasta.
2
Salt the water, add the pappardelle, and cook to al dente.
3
Reserve 1 cup of the pasta cooking liquid just before draining the pasta.
4
Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat.
5
Drain the pasta and return it to the hot pot, and toss with butter, the braised pork, 2 cups braising liquid, lemon juice, and starchy water as needed to produce enough sauce to coat the pasta and give the pappardelle movement.
6
Wilt the arugula greens into the pasta, and season with salt, pepper, and nutmeg, to taste.
7
Serve in shallow dishes and top with cheese, and parsley.

556

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 11 ingredients. The key ingredients include: Kosher salt, 1 pound pappardelle, or other wide ribbon pasta, 1 to 1 1/2 pounds pulled braised pork, 2 cups braising liquids, and more.

Yes, Pappardelle with Pulled Pork falls under the Meat & Poultry 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!

Pappardelle with Pulled Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions