Pulled Pork Pasta With Almond Cream Sauce Recipe

Name: Pulled Pork Pasta With Almond Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless pork butt, cut in large cubes; kosher salt; fresh ground pepper; 1 cup dry white wine; 1 carrot, large dice; 1 leek, white part only, coarsely chopped; 1 onion, coarsely chopped; 3 bay leaves; ½ teaspoon whole black peppercorn; 1 tablespoon fennel seed; 1 (1 lb) package pappardelle pasta (can use fresh or dried); fresh flat-leaf parsley (to garnish); ¼ cup canola oil; 3 tablespoons soy sauce; 3 tablespoons hot pepper sauce (or Sriracha sauce); 3 tablespoons dark brown sugar; 4 garlic cloves, crushed; 2 cups whole almonds, slightly toasted; 4 cups heavy cream; kosher salt; fresh ground pepper

Servings: persons

1 lb boneless pork butt, cut in large cubes
kosher salt
fresh ground pepper
1 cup dry white wine
1 carrot, large dice
1 leek, white part only, coarsely chopped
1 onion, coarsely chopped
3 bay leaves
½ teaspoon whole black peppercorn
1 tablespoon fennel seed
1 (1 lb) package pappardelle pasta (can use fresh or dried)
fresh flat-leaf parsley (to garnish)
¼ cup canola oil
3 tablespoons soy sauce
3 tablespoons hot pepper sauce (or Sriracha sauce)
3 tablespoons dark brown sugar
4 garlic cloves, crushed
2 cups whole almonds, slightly toasted
4 cups heavy cream
kosher salt
fresh ground pepper

1
Combine marinade ingredients, toss pork with marinade, cover and chill in fridge at least 30 minutes or up to overnight.
2
Put pork and marinade in an oven-proof large dutch oven or heavy pot over medium-high heat; sear pork on all sides until browned, seasoning with salt and pepper as you brown.
3
Before garlic burns on, deglaze with wine, scraping pan with wooden spoon to dislodge brown bits.
4
Continue cooking about 3 minutes until wine is mostly evaporated, then add carrot through fennel seeds.
5
Pour in cold water to cover by 1 inch, cover and braise in 325F oven until pork is fork tender (1-1/2 to 2 hours).
6
Meanwhile, make almond cream sauce: in a saucepan simmer almonds in cream over medium heat 30 minutes, stirring often, to infuse cream with almond flavor.
7
Strain out almonds and discard.
8
Continue simmering cream about 30 minutes until reduced and thick enough to coat the back of a spoon.
9
Season with salt and pepper and keep hot.
10
When pork is done, pour 1 cup of braising liquid into a small saucepan and simmer over medium heat until reduced by half (meanwhile keep meat in the rest of the braising fluid to keep moist).
11
When meat is cool enough to handle, shred pork and keep warm covered in the (unreduced) jus.
12
Meanwhile, cook pasta in boiling salted water 8-10 minutes until al dente.
13
Drain pasta and toss it with 1/2 cup of almond cream sauce to coat; divide among 4 plates.
14
Drain pork and top each plate of pasta with 1/4 of the pork, a drizzle of the reduced juice, 1/4 of the remaining almond cream sauce and parsley to garnish.

1957

kcal

Calories

153

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 21 ingredients. The key ingredients include: 1 lb boneless pork butt, cut in large cubes, kosher salt, fresh ground pepper, 1 cup dry white wine, and more.

Yes, Pulled Pork Pasta With Almond Cream Sauce falls under the Pasta & Noodles 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!

Pulled Pork Pasta With Almond Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions