Excellent! Like you say, such a versatile dish for making additional meals.
What smoke profile did you put on it for the low and slow cook? I’ve done this a few times and my wife thought the smoke overpowered the rest of the meal rather than giving the sweat and savory. So, I’ll have to use a different wood or less for the smoke next time if I do this. Just curious how you went about that part of the cook.
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Pulled Pork Ragu
Well you salt it and tie it up and inject it and season it and cook it slow and you rest it and you pull it apart and you end up with a big 'ole pan full of this......
Now everyone knows this may be one of the most versatile of meats to cook; sandwiches, baked potatoes, tacos, enchiladas, stews, you dream it up and you make it happen. Well what happens when you just want to come home to a quick 30 minute meal and this stuff is screaming to be cooked. Well I have a suggestion....
Pulled Pork Ragu
Ingredients
1 pound pulled pork
1 small onion diced
1 cup celery chopped
2-3 green onions chopped
4-5 cloves garlic minced
1 - 28 oz can diced tomatoes
1/2 cup white wine
1/2 cup chicken stock
6 tablespoons freshly grated Parmesan cheese
1/2 teaspoon red pepper flakes
2 tablespoons Tony C's seasoning
1 teaspoon each chopped cilantro, rosemary and thyme
5 count olive oil for saute
1 pound box Penne or Rigatoni pasta
Directions
1) Bring a pasta pan full of salted water to a rolling boil. Add the pasta and cook as instructed, approximately 10-11 minutes to al dente.
2) Saute the onions and celery in the olive oil until softened, about 3 minutes. Add to that the garlic and continue for about 2 minutes. De-glaze the pan with the white wine. Season the mix with half your seasoning. Continue cooking and reduce by about half.
3) Reduce the heat to medium and add the chicken stock and the tomatoes. Continue cooking for about 3 minutes to incorporate. Add the pork and the remainder of the seasoning. Stir to incorporate, continue to cook for 5-6 minutes. Add fresh herbs and cheese at the end and continue to blend for 2-3 more minutes.
You have now turned this.......
....into that deliciousness....
4) Final step is to incorporate the pasta into the ragu within the pot, stirring to fully incorporate and allow the pasta to absorb the ragu's moisture and full flavor. Top with some additional Parmesan while serving.
Pour yourself and nice glass of Chianti Classico, get some warm crusty bread, and enjoy Pulled Pork Ragu
Trout is out !!!!
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