Pasta and shredded pork from Food Network Magazine, September 2012 (page 128) by Melissa d'Arabian

  • basil pesto
  • grape tomatoes
  • Show all ingredients...

  • EYB Comments

    The recipe suggests using this magazine's recipe on page 127 for "All-purpose pork shoulder."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The recipe suggests using this magazine's recipe on page 127 for "All-purpose pork shoulder."

  • GiselleMarie on September 29, 2020

    This makes good use of leftover All-Purpose Pork Shoulder from the previous page. The recipe calls for halved grape tomatoes, but I used Italian frying peppers from my garden instead. I chopped them into large pieces and fried them briefly in olive oil just to soften them a little. This recipe doesn’t call for salt and pepper but they’re necessary, even with the pesto and cheese.

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