Pulled Pork Ragu

by Barry Lewis

Prep time
10 mins
Cook time
25 mins


Small bowl Pulled pork leftovers
5mlsp (1tsp) onion powder
2x5mlsp (2tsp) dried oregano
3 cloves garlic, peeled & chopped
400g tin chopped tomatoes
15mlsp (1tbsp) balsamic vinegar
1 bay leaf
200g (8oz) Pappardelle or tagliatelle
Freshly grated Parmesan cheese
torn basil leaves (optional)

In this video recipe I am showing you how to make pulled pork ragu. The pulled pork used is made up of our pulled pork leftovers from a previous video for a speedy dinner fix packed with flavour.

If you have missed the other videos in the pulled pork Month check out my perfect oven pulled porkpulled pork quesadilla and these amazing pulled pork sliders all absolutely gorgeous!

Get a large pan over a medium flame and add in a little olive oil and cook your garlic for around 1 min to initially release the flavours, add in the pulled pork, don’t be tempted to nibble on it like I was, cold pulled pork is extremely addictive! Follow up by pouring in the tin of chopped tomatoes, onion powder, dried oregano, pepper, balsamic vinegar & plonk in a bay leaf. Stir this all around over the flame I added a little water from my tin of chopped tomatoes for moisture and then bring it up to a low simmer letting it gently bubble for around 15 minutes to reduce down. Feel free to tweak the flavours by adding more herbs etc if you like.

Meanwhile plonk your pasta on and cook it to package instructions and simply relax while this is all happening.

Once ready to serve remember to take out the bay leaf,  mix the pasta gently through the ragu mixture with a spatula so you do not break it, carefully place onto your serving dish and top with freshly grated parmesan and some torn basil, absolutely gorgeous pulled pork ragu with the minimum of effort!

So there we are folks with this and the other videos in the playlist 4 great ideas for pulled pork, if you try any of the recipes send me a picture @myvirginkitchen …. enjoy!