Roast pork shoulder ragù in bianco with pasta from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for pork stock.

  • laurentipton on April 10, 2026

    I used fresh pork shoulder. I agree with the other reviewer who said that it was too liquidy after simmering for an hour. It needs way less broth or more cooking time. Potentially consider cooking the noodles in the broth instead of separately.

  • anya_sf on March 22, 2021

    Decent way to use up some leftover roasted pork shoulder. After simmering an hour, the ragu was still fairly brothy, so no additional pasta cooking water was needed beyond the initial 1/2 cup. Less stock could probably be used. The pork still had kind of a warmed-over taste, but some extra lemon and a generous sprinkling of fennel fronds perked up the flavor. Good paired with arugula salad.

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