She Strengthens

Elevate Your Weeknight Dinner with Braised Pork and Fettuccine

When it comes to comforting, satisfying meals, it’s hard to beat a richly flavored braise. This recipe for braised pork with fettuccine is a game-changer, requiring minimal effort but yielding maximum flavor.

Getting Started

Begin by removing the pork shoulder from the refrigerator and letting it sit at room temperature for 30 minutes. Pat it dry with paper towels and season with kosher salt and freshly ground black pepper. Set it aside while you prepare the braising liquid.

The Braising Liquid

In a large, heavy-bottomed pot or Dutch oven, combine 4 1/2 cups of whole milk, 2 medium garlic cloves, 1 medium shallot, 4 fresh thyme sprigs, and 1 bay leaf. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and add the pork. Cover with a tight-fitting lid and cook for 2 1/2 hours, turning the pork halfway through.

Shredding the Pork

Once the pork is fork-tender and easily shreds, remove it from the pot and transfer it to a cutting board. Using 2 forks, shred the pork into bite-sized pieces, discarding any large pieces of fat or bone.

Preparing the Pasta

While the pork is cooking, bring a large pot of heavily salted water to a boil. Add 12 ounces of fresh fettuccine and cook until just heated through and al dente. Reserve 1 cup of the cooking water and set the pasta aside.

Creating the Sauce

Increase the heat to medium-high and cook the braising liquid, stirring occasionally and scraping the bottom of the pot to release any browned bits. Once the liquid has reduced by half, remove and discard the thyme sprigs and bay leaf. Transfer the liquid to a blender and blend until smooth, then return it to the pot.

Combining the Pork, Pasta, and Sauce

Add the shredded pork and cooked pasta to the pot, stirring to evenly combine. If needed, add some of the reserved pasta cooking water to achieve the desired consistency. Taste and season with salt and pepper as needed.

Serving Suggestions

Serve the braised pork and fettuccine hot, accompanied by roasted Brussels sprouts on the side. This recipe yields 6 servings and can be prepared in under 4 hours.

Tips and Variations

For an added touch, try making your own fresh fettuccine from scratch. Alternatively, pick up some high-quality prepared pasta from the store. This recipe is also easily customizable – feel free to experiment with different herbs and spices to create your own unique flavor profile.