Creamy pulled pork pasta

By Drum Digital
12 September 2018


Preparation: 10 min | Cooking: 20 min | Serves 4

Pulled pork pasta – absolute perfection without those painfully long hours in the kitchen!


500g Eskort Pulled Pork

500g pasta of your choice

1 onion, thinly sliced

30g (2T) butter

salt and ground black pepper

250g Portabellini mushrooms, sliced (you can also use white button mushrooms)

250ml (1c) cream

fresh rocket

100g parmesan cheese


  • In a pot, cook the pasta according to package instructions then drain, reserving some of the cooking liquid. Return to the pot and cover to keep warm.
  • Heat the pulled pork according to the package instructions and set aside.
  • Heat the butter in a pan and fry the onions until softened.
  • Add the mushrooms and cook until just softened, then add the pulled pork.
  • Add the cream and some of the reserved cooking water and cook for another 2-3 minutes until the sauce has thickened. Remove from the heat.
  • Add the pork mixture to the pasta and toss to coat all the pasta. Add the rocket and toss again until the rocket starts wilting.
  • Divide the pasta among 4 bowls and serve warm with a generous sprinkling of parmesan cheese.

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