Following on from the delicious pulled pork sliders recipe from Sunday, I thought it would be a good idea to post an additional recipe so that you can turn all of that leftover pork into something just as exciting as the sliders were, and this dish really shouldn’t disappoint.
After all, you’ve cooked the pork shoulder for over 5 hours, and to me that warrants getting at least two special dishes out of it, rather than the obvious sandwiches for your lunch!
The recipe has been adapted from Jamie Oliver’s ‘Save With Jamie’ cookbook and is created from a strong base of ingredients such as the onions and garlic, but is then combined with the fragrance from the fennel seeds and, of course, that unique smell of rosemary to really enhance the dish, and then the wine forms the base of the tomato sauce.
Do you ever get that feeling of knowing you’re full but because the dish tastes so good, you know you’ll regret not having more, so you end up having more?! This was exactly what happened to me and as a result, I could barely move from the table to the sofa afterwards!
Serves 4 | 40 Minutes
2 Garlic Cloves (crushed)
2 Red Onions (sliced)
2 Carrots (thinly sliced)
1 teaspoon Chilli Flakes
3 Sprigs of Fresh Rosemary (leaves removed)
1 teaspoon Fennel Seeds (crushed)
200ml Red Wine (optional)
400g Cooked Pulled Pork (sliced into 2 cm cubes)
200g Conchiglioni Pasta
Heat a large casserole dish onto a medium heat on the hob with some olive oil.
Add the garlic, onions and carrots and fry for a few minutes, then add the rosemary leaves along with the chilli flakes to form the base.
Next add the crushed fennel seeds and fry for 15 minutes.
(Optional) Now add the red wine and bring to the boil by increasing the heat and covering. Once the liquid is boiling remove the lid and reduce the heat to allow to simmer for 5 minutes.
Add the passata and the pulled pork and bring to a simmer, leave for 20 minutes.
During this time make the pasta. This type of pasta usually takes around 17-18 minutes.
Drain the pasta, combine with the ragu and serve.