Photo: Sam Loyd
Italian-Style Braised Pork Shoulder and Sausages
9 ingredients
openrecipes
This dish, which is easy to prepare using our Italian braising gravy, is great prepared a day in advance. Braise the meat and let it cool to room temperature, then cover and refrigerate. The next day, remove and discard the layer of fat on top and reheat the meat and sauce over medium-low heat until warmed through.
Estimated Nutrition (whole recipe, rough)
485
Calories
35g
Protein
37g
Fat
3g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 1/2 lb. boneless pork shoulder roast
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. vegetable oil
- 1 lb. sweet Italian sausage links
- 1 jar Italian braising gravy
- 12 oz. pappardelle, cooked until al dente and drained
- 1 oz. arugula
- Shaved Parmigiano-Reggiano cheese for garnish
- Extra-virgin olive oil for drizzling
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes