Pork, for some people, is one of their favorite dishes. Especially when it’s pulled pork! For many people, nothing compares to the taste and texture of pulled pork. But did you know that there are a number of different recipes for pulled pork? One that’s becoming increasingly popular is the pulled pork ricetta, which we will explore now.
The pulled pork ricetta is a very popular Italian style dish. The slow-cooking method used in this recipe makes this dish very flavorful, as well as very easy to make. The basic ingredients for this Italian comfort food are: pork, bacon, ham, olive oil, garlic, onion, bell pepper, tomatoes, salt and pepper. The preparation of pulled pork ricetta usually begins with the making of the base roux, which is made by melting the butter, oil, onion, garlic, pepper, and other seasonings in a large pan over low heat until the mix starts to become golden brown.
Next, the base liquid is added, such as chicken broth or stock, which gives it a thickness similar to cream. This allows the liquid to cover all of the meat, ensuring a smooth texture. After this, the next step is to brown the meat in the bottom of the pan. It can be done with a regular barbecue sauce or with a tomato-based barbecue pulled pork ricetta, but either way, it adds to the flavor and texture of this Italian dish.
The next step is the flavoring. Most people prefer to use pepperoni for their pulled pork ricetta, but you don’t have to stick to that choice. Instead, try ground pepper, ground cinnamon, or even just a hint of nutmeg. Most Italian recipes call for it, but if you’re not Italian you can use cumin instead, or a variety of different spices. Most people find the actual flavor to be rather strong, so adjust accordingly.
Then comes the second part: the topping. Most people use canned, frozen, or fresh mushrooms here, but homemade seems to work best. You need to first soak the mushrooms in salted water overnight and then strain them before making the filling. You’ll want to add enough water to fully submerge the mushrooms, but not enough to make them soft. Another handy tip is to add the softened cut surface of the mushrooms to the center of the cooked pasta.
Once you have your filling and your mushrooms prepared, you can proceed with the cooking. Use a wooden spoon to crush the beef mixture into the bottom and top portions. This will prevent the pulled pork from sticking to the sides as you go through the process. Cover the top of the pasta with a plastic bag and let the pasta sit in that for about five minutes. This will help release the juices and give you a bit of time to finish cooking your pasta.
When your pasta is done, it’s time to add your anche and sauerkraut to the top. Stir to combine and then add a little bit of white wine. Bring your cooked pasta to a boil, cover briefly, and then simmer for about two minutes. This will allow the flavors to meld together and will also give your pulled pork a chance to brown and get that authentic pulled pork flavor that is so synonymous with this classic Southern barbecue dish.
With your seared steak on top, garnish with your choice of cheese, chopped tomatoes and your chile peppers (one or both if using), and let it rest until your pasta is fully cooked. At this point you can serve your pulled pork with your seared beef and or with your sauerkraut as a part of your main course. Or you can keep it simple and go with a green salad or other veggie platter. Whatever you do, enjoy yours and everybody else’s! And now you know how easy it is to make a good meal in the slow cooker.