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Ingredients

Main Ingredients

Pulled Pork

Pappardelle

Method

  1. Preheat oven to 180°C.

  2. Heat oil in a large ovenproof pot with a lid.

  3. Brown pork on all sides.

  4. Remove and set aside.

  5. Add onion, apples and pears to pot and fry until caramelised.

  6. Return pork to pot and add stock and cider.

  7. Roast in oven with lid on for 3-3½ hours or until meat can be easily pulled apart.

  8. Shred meat in pot.

  9. Remove half the meat, set aside to cool completely, then freeze

  10. Place flour in a large mixing bowl.

  11. Add a pinch of salt and make a well in the centre.

  12. Add eggs to well and mix until a dough forms.

  13. Turn onto a lightly floured surface and knead until elastic. Set aside to rest for 30 minutes.

  14. Flatten pasta dough between palms and roll out to a thickness of 3mm using a pasta machine.

  15. Slice into 5cm-wide strips and cook in boiling salted water until al dente. Drain

  16. Toss hot pappardelle with melted butter, parsley and pulled pork, and serve.

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