Pulled Pork Ragu

A great way to use leftover pulled pork, this delicious pasta dish hits the spot.

The recipe for the pulled pork is HERE.

Pulled Pork Ragu

Prep Time 20 minutes
Cook Time 20 minutes
Pulled Pork 15 hours
Total Time 40 minutes
Servings 3 people


  • 1 tbsp olive oil or frylight spray
  • 400 g leftover pulled pork
  • 1 onion chopped
  • 1 tbsp dried oregano
  • 1 tin peeled whole cherry tomatoes
  • 1 tin chopped plum tomatoes
  • 3 cloves garlic crushed
  • 2 bay leaves
  • 2 tbsp balsamic vinegar
  • 1 splash Worcestershire sauce
  • 1 Pinch Maldon salt
  • 3 sprigs fresh oregano just the leaf
  • 300 g dried pappardelle
  • Freshly grated Parmesan cheese

Rub for pulled pork

  • 2 tsp black peppercorns crushed
  • 1 tsp Maldon salt
  • 1 tsp onion granules
  • 2 tsp dried oregano


For the Ragu

  1. Fry the onion and garlic in a little olive oil or frylight spray until softened then add the balsamic vinegar to deglaze the pan. 

  2. Add the cherry tomatoes, chopped tomatoes, dried oregano and bay leaves.

  3. Simmer over a low heat for 10 minutes then add your leftover pulled pork and stir well. 

  4. Add a dash in Worcestershire sauce and a pinch of salt to taste. 

  5. Cook for a further 10 minutes. 

  6. Meanwhile, cook the pappardelle in boiling, salted water according to the packet instructions.

  7. Drain the pasta and stir into the meat sauce until the pasta is well coated. 

  8. Stir in the fresh oregano leaves and serve with a sprinkling of fresh parmesan.

Rub for pulled pork

  1. If you are cooking pulled pork specifically for this recipe you can use the listed rub on the joint, before slow-cooking or smoking.




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1 year ago

Great looking dish – and a really nice looking site too!