Shredded Roast Pork Loin And Pasta Recipes

PORK AND PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.

EASY SHREDDED PORK

Steps:

• Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
• Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
• Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.
• Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.

ROAST PORK LOIN WITH PASTA

Steps:

• Heat the butter and 1 tablespoon of the oil in a Dutch oven over medium heat.
• Season loin with salt and pepper; brown thoroughly.
• Remove any excess fat after removing the loin from pan.
• Add the remaining 2 tablespoons of oil to the Dutch oven.
• Sauté the chopped vegetables for about 5 minutes.
• Add the remaining seasonings, the wine, the tomato purée, and the processed plum tomatoes.
• Let simmer for a few minutes to blend.
• Stir enough to prevent burning.
• Preheat oven to 300°F.
• Return loin to Dutch oven.
• Cover and bake until loin is tender (about 1-1/2 to 2 hours).
• Remove loin from Dutch oven and keep warm.
• Skim any accumulated fat from surface of sauce.
• Cook the pasta according to manufacturer's directions.
• Slice loin and serve with pasta, ladling sauce over both.
• Garnish with cheese to taste.