Ingredients
Main Ingredients
30g of Lurpak Butter Salted, melted
1 handful of PnP Herbs Parsley, finely chopped
Pulled Pork
30ml of PnP Sunflower Oil
1.5kg of PnP Pork Shoulder Chops
1 of PnP Large Onions, diced
4 of PnP Starking Apples, peeled, cored & quartered
3 of Forelle Pears, peeled, cored & quartered
250ml of Knorr Stock Pot Vegetable
250ml of Hunters Gold Cider Bottle
Pappardelle
400g of Snowflake Cake Flour
1 dash of Cerebos Iodated Table Salt
Method
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Preheat oven to 180°C.
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Heat oil in a large ovenproof pot with a lid.
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Brown pork on all sides.
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Remove and set aside.
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Add onion, apples and pears to pot and fry until caramelised.
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Return pork to pot and add stock and cider.
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Roast in oven with lid on for 3-3½ hours or until meat can be easily pulled apart.
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Shred meat in pot.
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Remove half the meat, set aside to cool completely, then freeze
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Place flour in a large mixing bowl.
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Add a pinch of salt and make a well in the centre.
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Add eggs to well and mix until a dough forms.
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Turn onto a lightly floured surface and knead until elastic. Set aside to rest for 30 minutes.
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Flatten pasta dough between palms and roll out to a thickness of 3mm using a pasta machine.
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Slice into 5cm-wide strips and cook in boiling salted water until al dente. Drain
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Toss hot pappardelle with melted butter, parsley and pulled pork, and serve.
