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

• 4 of PnP No Name Large Eggs

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.