| Level: | Easy |
| Total: | 5 hr 25 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 4 hr 45 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 5 hr 25 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 4 hr 45 min |
| Yield: | 4 servings |
Ingredients
- Salt and freshly ground black pepper
- 3 tablespoons olive oil, plus more for drizzling
- 2 cloves garlic, chopped
- 1 white onion, finely chopped
- 2 teaspoons tomato paste
- 1 teaspoon crushed red chile flakes
- 2 cups chicken stock
- 2 cups shredded Simple Roasted Pork Shoulder, recipe follows
- 1 pound dried pappardelle pasta
- Freshly grated Parmesan, for garnish
- Chopped fresh parsley, for garnish
- Red chile flakes, for garnish
- 3 tablespoons olive oil
- 3 tablespoons chopped garlic
- Salt and freshly ground black pepper
- 1 (4 pound) pork shoulder
Instructions
- Bring a large pot of salted water to a boil.
- Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add the garlic and onions and cook about 5 minutes. Stir in the tomato paste and red chile flakes. After a minute or so, add the chicken stock and pork and season with salt and pepper. Reduce the heat to low, cover and cook an additional 10 minutes.
- When you are ready to serve, drop the pasta into the boiling water and cook 6 to 8 minutes. Remove the pasta and place directly into the sauce. Cook, tossing the pasta with the sauce, another 2 minutes, and then turn off the heat.
- Place the pasta into warmed bowls, spooning extra sauce over the top of each portion. Garnish with Parmesan, parsley and chile flakes. Drizzle with olive oil, if desired.
- Preheat the oven to 425 degrees F.
- In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1497 |
| Total Fat | 85 g |
| Saturated Fat | 25 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 78 g |
| Cholesterol | 245 mg |
| Sodium | 1823 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1497 |
| Total Fat | 85 g |
| Saturated Fat | 25 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 78 g |
| Cholesterol | 245 mg |
| Sodium | 1823 mg |
Reviews
Pretty good. I made the changes some suggested like more tomato paste, some half and half and less crushed red pepper. To me it still needs a little something but I’m not sure what. I will definitely try it again and try some more tweaks. Someone suggested seafood rather than pork and I would definitely try shrimp for example.
I need to add that the pork roast itself is amazing. We love it with mashed potatoes and gravy. Yummy!
I was a tad disappointed in the depth of flavor, or lack thereof, in this dish. I will make it again and add some cream or something. I didn’t make the pork the same day, but instead utilized some leftover pork shoulder I had (same difference).
I took the advice of the other reviewers and added 1/2 heavy cream and I also added some broccoli florets so it was a one pot meal it was wonderful you might want some crusty bread to sop up the sauce
Super quick after the pork was done. Very tasty and filling. I added about 1/2 cup of heavy whipping cream and a cup of fresh mushrooms. The house smelled yummy! Big Daddy made four dishes from that one pork shoulder. I’m going to serve the other 3 this week! A real money stretcher!
I thought it tasted ok, but nothing to write home about. Not a big fan of the soupy sauce. I did not put in as much red chili flakes as the recipe called for, but had my husband add more to his bowl (he likes spicy food, but I was also feeding 2 small kids. He and my 5 year old said it was good, but weren’t asking for seconds or for me to make it again.
Wow…I was a little hesitant to make this recipe but made it tonight and it was absolutely amazing. A very simple looking dish with BIG flavors. I am eating it right now and loving every bite. I am a foodie along with being a great cook and I am now a big fan of pork and pasta…AMAZING. I am going to make for my family over the Christmas holiday and may add some roasted corn and maybe two other veggies to it..bringing more color and additional flavor.
This dish is a must to make as it will have you begging for more…Thanks Aaron…aka Big Daddy; this dish rocked!!
THIS RECIPE IS SOOO YUMMY THAT EVEN A MALE FRIEND, WHO IS NOT A COOK, ASKED FOR THE RECIPE WHEN I SERVED IT. IT IS ALSO EASY- ONCE YOU ROAST THE PORK IT IS A BREEZE. NOW IM A FAN OF BIG DADDY!
Fabulous Big Daddy!
This was really good. I made a couple of changes. So with the changes I give it 5 stars. I’m not sure if it’s 5 stars without the changes. I added a little more tomato paste and less red pepper flakes. I also added some cream. I also added a lot of cheese to the sauce as well as a garnish. I couldn’t find pappardelle pasta anywhere so I made homemade pasta. Which was a video recipe of Giada’s. Homemade pasta was was wonderful. This sauce was so easy and had great flavor. I’m wanting to try it again, but with seafood.
The ease, the speed of preparation (once the pork is roasted) and the flavor cannot be beat! We loved it and it is now my go-to dish when I am short on time or even for company. I love cook once, use multiple times recipes!