We Go Whole Hog – Ontario Pork

Ontario Pork Logo

See all Recipes

Pulled Pork Ragout with Ricotta Cavatelli

Pulled Pork Ragout with Cavatelli

Shared by: Chef Michael Hunter

For those who can’t make it to Antler Kitchen and Bar, Chef Michael Hunter shares a make-at-home version of his popular dish: the Pulled Pork Ragout with Ricotta Cavatelli. You will not be disappointed!

Prepping Time:

20 minutes

Cooking Time:

1 hour, 40 minutes

# of Servings:

Serves 6

Prepping Time:

20 minutes

Cooking Time:

1 hour, 40 minutes

# of Servings:

Serves 6

Ingredients:

  • 1 1/2 lb (750 g) boneless Ontario pork shoulder roast
  • 2 tsp (10 mL) kosher salt
  • 1 tsp (5 mL) fresh ground pepper
  • 2 tbsp (30 mL) grapeseed or vegetable oil
  • 1/4 cup (60 mL) each diced onion and celery
  • 2 tbsp (30 mL) minced garlic
  • 2 tbsp (30 mL) fresh juniper berries, ground
  • 1 tsp (5 mL) hot pepper flakes
  • 2 cups (500 mL) homemade or sodium reduced chicken broth
  • 1 cup (250 mL) dry white wine
  • 4 bay leaves
  • 1 can (28 oz/796 mL) crushed tomatoes
  • 1 lb (450 g) cavatelli pasta
  • 1/2 cup (125 mL) fresh grated Parmesan cheese
  • 1/2 cup (125 mL) unsalted butter
  • 1 bunch fresh basil, leaves only, chopped

Cooking instructions:

  1. Pat pork shoulder with paper towel and sprinkle all over with salt and pepper; set aside. Preheat oven to 325F (160C).

  2. In a Dutch oven, heat oil over medium heat. Add pork shoulder and brown for 2 minutes without moving. Flip pork over; add onion and celery and brown for 2 minutes.

  3. Add garlic, juniper and hot pepper flakes; cook, stirring for 2 minutes. Add broth, wine, tomatoes and bay leaves and stir to combine. Cover and transfer to oven at 325F (160C). Cook for 1 to 1 1/2 hours or until pork is fork tender when tested. Remove bay leaves, shred with a fork, and keep warm.

  4. Meanwhile, in a large pot of boiling salted water; cook cavatelli for 2 to 3 minutes or until they float. Drain well and stir into pork ragout. Stir in cheese, butter and basil until well combined.

  5. Ladle into warmed shallow bowls to serve and sprinkle with additional cheese if desired.

Tip: You can make the ragout up to 1 week ahead. Reheat over low heat before stirring together with pasta.

Chef Michael has built his cuisine around the importance of the connection between people and the food we eat, and you can taste his passion in every dish.

Nutritional Information

The following nutritionals are based on one (1) serving:

Calories: 900

Protein: 42g

Sugar: 3g

Fat: 46g

Saturated Fat: 20g

Cholesterol: 150mg

Sodium: 970mg

Calcium: 175mg

Carbohydrates: 68g

Fibre: 5g

Get more recipes
straight to your inbox

Pulled Pork Ragout with Cavatelli

For those who can’t make it to Antler Kitchen and Bar, Chef Michael Hunter shares a make-at-home version of his popular dish: Pulled Pork Ragout with Cavatelli. You will not be disappointed!
Prep Time20 minutes
Cook Time1 hour 40 minutes
Total Time2 hours
Course: Main Course
Cuisine: American, Italian
Keyword: Antler Kitchen and Bar, Cavatelli, Pork Shoulder, Pulled Pork, Pulled Pork Pasta, Pulled Pork Ragout with Cavatelli, Ragout
Servings: 6 people
Calories: 900kcal
Author: Ontario Pork, Chef Michael Hunter

Ingredients

  • 1 ½ lbs boneless Ontario pork shoulder roast
  • 2 tsp kosher salt
  • 1 tsp fresh ground pepper
  • 2 tbsp grapeseed or vegetable oil
  • ¼ cup each diced onion and celery
  • 2 tbsp minced garlic
  • 2 tbsp fresh juniper berries, ground
  • 1 tsp hot pepper flakes
  • 2 cups homemade or sodium reduced chicken broth
  • 1 cup dry white wine
  • 4 bay leaves
  • 1 can crushed tomatoes (28 oz/796 mL)
  • 1 lb cavatelli pasta
  • ½ cup fresh grated Parmesan cheese
  • ½ cup unsalted butter
  • 1 bunch fresh basil, leaves only, chopped

Instructions

  • Pat pork shoulder with paper towel and sprinkle all over with salt and pepper; set aside. Preheat oven to 325F (160C).
  • In a Dutch oven, heat oil over medium heat. Add pork shoulder and brown for 2 minutes without moving. Flip pork over; add onion and celery and brown for 2 minutes.
  • Add garlic, juniper and hot pepper flakes; cook, stirring for 2 minutes. Add broth, wine, tomatoes and bay leaves and stir to combine. Cover and transfer to oven at 325F (160C). Cook for 1 to 1 1/2 hours or until pork is fork tender when tested. Remove bay leaves, shred with a fork, and keep warm.
  • Meanwhile, in a large pot of boiling salted water; cook cavatelli for 2 to 3 minutes or until they float. Drain well and stir into pork ragout. Stir in cheese, butter and basil until well combined
  • Ladle into warmed shallow bowls to serve and sprinkle with additional cheese if desired.

Notes

Tip: You can make the ragout up to 1 week ahead. Reheat over low heat before stirring together with pasta.

Meet the people behind your food.