Pulled Pork Tagliatelle in a White Wine Cream Sauce

By • February 24, 2015 1 Comments

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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

  • 2 pounds pork roast
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 cup chopped white onions
  • 1 cup diced roasted tomatoes
  • 1 tablespoon dried Italian herbs
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons butter
  • 1/2 pound fresh tagliatelle pasta
  • 1/4 cup shaved Parmesan cheese
  1. 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.
  2. Rub your pork roast with an additional handful of salt and place it into the wine mixture in the crock pot.
  3. Allow the pork roast to cook on low heat for 5-6 hours.
  4. When the pork roast is done it should pull apart and shred easily with a fork.
  5. Add the butter and cream to the pulled pork in the crock pot and allow it to sit while your pasta cooks.
  6. Heat your salted water and allow it to come to a rolling boil.
  7. Add the fresh tagliatelle to the pasta and allow it to cook for 2-3 minutes until al dente.
  8. Strain the pasta and pour it into the pork and cream sauce in the crock pot.
  9. Toss the pasta into the meat sauce.
  10. Plate your pasta by topping it with a hearty layer of fresh Parmesan cheese shavings and an additional dash of Italian herbs.

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