Pappardelle with Pulled Pork

Pappardelle with Pulled Pork
Prep Time
15 min
Cook Time
20 min
4 servings

Ribbons of pasta are topped with delectable pulled pork.



Kosher salt
lb(s) pappardelle, or other wide ribbon pasta
- 1 ½ lb(s) pulled braised pork
cups braising liquids
Tbsp butter, cut into pats
Juice of 1 lemon
Large bundle arugula, watercress, or spinach, washed and trimmed
Freshly ground black pepper
Grated nutmeg
Parmigiano-Reggiano cheese, for garnish
A handful fresh flat-leaf parsley or celery greens, chopped, for garnish



Cook's NoteServe this dish at the end of your cook day - it's easy and comforting. This easy dish made from braised pork leftovers (also used in Red Pork Posole) is based on a pork and torn fresh pasta served at Danny Meyer's Maialino (translation: little pig) restaurant in NYC. My husband and I turn into little piggies when we eat this dish at home, too.

Step 1

Bring a large pot of water to a boil for the pasta. Salt the water, add the pappardelle, and cook to al dente. Reserve 1 cup of the pasta cooking liquid just before draining the pasta.

Step 2

Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat.

Step 3

Drain the pasta and return it to the hot pot, and toss with butter, the braised pork, 2 cups braising liquid, lemon juice, and starchy water as needed to produce enough sauce to coat the pasta and give the pappardelle movement. Wilt the arugula greens into the pasta, and season with salt, pepper, and nutmeg, to taste. Serve in shallow dishes and top with cheese, and parsley.

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