When you have a not-too-tender cut of pork (or other meat), one way of making the best of it is to cook it as a stew. The slow cooking over low heat breaks up the fibers and the meat becomes tender. Another cooking method is to roast the pork — tightly wrapped — for several hours also over low heat. In many cuisines, slow cooked meat is pulled apart into shreds before it is served. That is pulled pork. When added to pasta, you have pulled pork pasta.
How should the meat be seasoned to make pulled pork? Any way you like. In this pulled pork pasta recipe, the pork was first cooked as adobo — not Mexican adobo but Filipino adobo.
What? Filipino pork adobo with pasta? Pinoy tapa was good with pasta; why not adobo?
So, the leftover pork adobo was shredded and flash fried until crisp. Yes, exactly like crispy adobo flakes. The crispy shredded pork went on top of pasta that had been tossed in garlic butter and parsley. A delicious pulled pork pasta dish this is with tasty meat that crumbles in the mouth.
But why fry the pulled pork? Because I can’t stand stringy meat. By frying pulled pork, the stringy texture is replaced by crispness. And I like that much better.
- 2 tablespoons butter
- 1/2 teaspoon minced garlic
- cooked pasta for one
- juice of a quarter of lemon
- 1 teaspoon chopped parsley
- crispy pulled pork
- grated Parmesan
Heat the butter in a pan. Add the garlic and cook over low heat until aromatic and lightly browned.
Add the pasta to the garlic butter. Toss well. Drizzle in the lemon juice. Sprinkle in some salt and pepper. Taste and adjust the seasonings as needed.
Turn off the heat. Add the parsley to the pasta and toss.
Transfer the pasta to a plate. Top with the crispy pulled pork. Sprinkle with grated Parmesan.