Pulled Pork Tagliatelle in a White Wine Cream Sauce
Author Notes: A pretty piggy dressed in a luxurious white wine cream sauce. Your mouth will bathe in the rich flavors and hearty noodles. —Megan Brewer
Serves: 6
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2
pounds pork roast
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1
cup dry white wine
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1
cup heavy cream
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2
tablespoons olive oil
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1
cup chopped white onions
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1
cup diced roasted tomatoes
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1
tablespoon dried Italian herbs
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1
teaspoon sea salt
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1
teaspoon black pepper
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1
teaspoon garlic powder
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2
tablespoons butter
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1/2
pound fresh tagliatelle pasta
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1/4
cup shaved Parmesan cheese
- Add the white wine, olive oil, diced tomatoes, chopped onions, salt, pepper, garlic powder and Italian herbs to a crock pot and turn to low heat.
- Rub your pork roast with an additional handful of salt and place it into the wine mixture in the crock pot.
- Allow the pork roast to cook on low heat for 5-6 hours.
- When the pork roast is done it should pull apart and shred easily with a fork.
- Add the butter and cream to the pulled pork in the crock pot and allow it to sit while your pasta cooks.
- Heat your salted water and allow it to come to a rolling boil.
- Add the fresh tagliatelle to the pasta and allow it to cook for 2-3 minutes until al dente.
- Strain the pasta and pour it into the pork and cream sauce in the crock pot.
- Toss the pasta into the meat sauce.
- Plate your pasta by topping it with a hearty layer of fresh Parmesan cheese shavings and an additional dash of Italian herbs.
- This recipe was entered in the contest for Your Best Recipe with Noodles
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What cut of pork? Boneless pork loin? Shoulder with a bone? Boneless or bone-in "country" ribs?
This sounds delicious...I'm always looking for sauces other than tomato based for pasta. I think this could be an awesome ravioli filling, too.
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