Description
A delicious blend of smoky BBQ pulled pork and hearty pasta topped with crispy onion strings for an explosion of flavor and texture.
Ingredients
Scale
- 1.5 lbs boneless pork shoulder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 cup chicken broth
- 1 cup BBQ sauce, plus extra for serving
- 1 lb rigatoni or penne pasta
- Salt, for boiling water
- 1 large yellow onion, thinly sliced
- 1 cup buttermilk
- 1 cup all-purpose flour
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- Vegetable oil, for frying
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Season and cook the pork by mixing salt, black pepper, smoked paprika, and garlic powder on the pork shoulder. Place it in a slow cooker with chicken broth and cook on low for 6 to 8 hours or over low heat on the stovetop for 2 to 3 hours until tender. Shred the pork and mix with BBQ sauce.
- Cook the pasta in salted boiling water according to package instructions until al dente, reserving 0.5 cups of pasta water before draining.
- Prepare the fried onions by soaking them in buttermilk for 20 minutes. Dredge in a flour mixture and fry in heated oil until golden brown.
- Combine the pasta with the pulled pork mixture, adding reserved pasta water if needed. Serve topped with crispy onion strings and parsley.
Notes
For a lighter dish, omit fried onions or substitute with toasted breadcrumbs. This dish is versatile; feel free to adjust BBQ sauce type for your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg