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:
- 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.
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
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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!
Servings: 6 people
Calories: 900kcal
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.