Photo: Sam Loyd
Milk-Braised Pork Shoulder Ragu with Fresh Fettuccine Recipe
9 ingredients
4 hr
6 servings
openrecipes
The pork shoulder in this recipe is braised with milk, garlic, shallot, and thyme until fork-tender, tossed with the braising sauce, and then tossed with pasta.
Estimated Nutrition (whole recipe, rough)
414
Calories
36g
Protein
22g
Fat
18g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 1 (4- to 4-1/2-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
- 1 tablespoon kosher salt , plus more as needed
- 1 1/2 teaspoons freshly ground black pepper , plus more as needed
- 4 1/2 cups whole milk
- 2 medium garlic cloves , peeled and smashed
- 1 medium shallot , sliced 1/4 inch thick
- 4 fresh thyme sprigs
- 1 bay leaf
- 12 ounces fresh fettuccine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes