Pulled Pork Ragu With Garlic And Oregano
- 1.6kg Joint boneless pork shoulder (remove the rind/skin if you wish)
- 2 teaspoons sea salt
- 2 teaspoons ground black pepper
- 1 teaspoon onion powder
- 2 teaspoons dried oregano
- 3 garlic cloves, peeled
- 1x 400g can chopped tomatoes
- 2 tablespoons balsamic vinegar
- 1 bay leaf
- 400g dried pappardelle or tagliatelle pasta
- 2 tablespoons grated Parmesan cheese, to garnish
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.
Mix together the salt, ground black pepper, onion powder and oregano. Rub the mix all over the pork. Roll the pork up again (there is no need to re-tie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns beautifully.
Reduce the oven to 150°C, 130°C Fan, Gas Mark 2. Remove the roasting tin, mix together the tomatoes and vinegar and pour over the top of the joint. Place the garlic and bay leaf around the pork. Pop it back into the oven and let it cook lazily for about 5 hours or until tender.
Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7. Uncover the pork and pour off the juices and reserve. Pop it back in the oven to crisp for 10 minutes. Then remove, cover with foil and rest for 30 minutes.
While the pork is relaxing, cook the pasta according to packet instructions and drain.
Shred the pork into chunky pieces with two forks and add the meat and tomato juices. Stir well. Serve with the pasta and garnish with the Parmesan cheese before serving.