Pulled Pork with Pappardelle

Pulled Pork with Pappardelle
Succulent, juicy, mouth-watering pork chunk simmers in the pressure cooker until tender and falling off the bone. It gets its wonderful color and incomparable taste from the spices alone.
Its only ingredient is, apart from the spices, a single grated tomato, so as to balance, with its acidity, the sweet notes of the spices.
It pairs perfectly with pappardelle, sprinkled generously with grated cheese of our choice to enjoy the best home-cooked Italian meal.
We are sure you will love this ★family recipe, which we recommend to you today.

work: 30′ time: 1h:10′ easy:

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Pulled Pork with Pappardelle
Pulled Pork with Pappardelle

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Ingredients (4 servings)

  • 1200g-1300g bone-in pork shank, without skin
  • 2 tsp. semi-coarse salt
  • 2 tsp. brown sugar
  • 2 tsp. smoked paprika
  • 2 tsp. sweet paprika
  • one tomato
  • 5 tbsp. oil
  • 400g pappardelle
  • grated cheese, parmesan
Wash, drain and dry the shank very well with kitchen paper.
Mix the spices well with the sugar and salt. With this mixture we sprinkle the shank very well from all sides. We press with our palm so that all the mixture sticks to the meat.
Pour the oil into a pressure cooker, let it heat up well and place the leg to be roasted on all sides. Finally, grate the tomato on a coarse grater and add ½ liter of lukewarm water.
Cover the pot and cook for ~20'. We open the lid after previously letting it decompress.
Turn the meat on the other side, check its broth and add accordingly. We cook again for another ~20′.
After it has been cooked, take it out of the pot and let it cool slightly, so that we can pluck it into small pieces, with the help of 2 forks.
We check that there is enough broth in the pot. If it is thin, thicken it with a teaspoon of corn flour dissolved in a little water.
At the same time, boil the pappardelle according to the instructions on the package, serve on plates, putting on top the plucked cob, sauce and grated cheese.
Pulled Pork with Pappardelle
Pulled Pork with Pappardelle
Pulled Pork with Pappardelle

Author Zambia G. Sifaki