Pulled pork often shows up for dinner because it’s so so so affordable. The large pork butt that I purchased for this recipe was $1.19 a pound! I don’t know that there is a more reasonable priced meat out there. Pulled pork can also be made with country-style ribs as well. I like to oven bake mine low and slow over a period of serval hours. How do you like to cook yours?
So now that you’ve made a GIANT pulled pork and served it up with some Bean And Cornbread Salad, what can you do with the leftovers? If your family doesn’t like leftovers ( like my strange kids), why not turn it into a whole new dish and make a Pulled Pork Ragu!
Savory pulled pork, flavorful tomatoes, red wine and spices – does it get any tastier!??
This recipe is SUPER YUMMY and a BIG HIT in my house! Enjoy!
Leftover Pulled Pork Ragu
- 1 pound dried whole grain rigatoni
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 4 cloves garlic
- 1/2 cup red wine
- 2 cups crushed tomatoes
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- chopped parsley
- shredded parmesan cheese
- 3 cups leftover Pulled Pork ( I like this recipe from Ree Drummond over at the Food Network)
- Bring a large pot of water to a boil and cook pasta according to package directions. Drain.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Cook onion and garlic just until onions have softened and started to brown, about 5 minutes.
- Pour red wine over the top to deglaze the pan. Be sure to scrape up any of the brown bits that have stuck to the bottom of the pan.
- Pour in crushed tomatoes. Mix in cumin, salt and pepper. Add in pulled pork. Mix well. Continue cooking for 5 – 10 more minutes or until sauce is warmed through. Stir in cooked rigatoni. Mix well. Transfer to a serving platter. Sprinkle with chopped parsley and parmesan cheese. Serve.