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–+ servings

Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw

Serving Size: 12
This package includes 3 delicious pork dinners, Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw. Each serves four people for a total of 12 meals.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep40
Hands-On Cook60
Hands-Off Cook0
Passive0
Total Time1 hour 36 minutes
Recipe Serving Size12

Cooking Tools Required

Colander, Cutting board, Electric Pressure Cooker, Grater, Measuring cups and spoons, Microwave, Mixing bowls, Saucepan, Sharp Knives, Top Stove

Ingredients

  • 3 ½ pound pork shoulder or boneless pork ribs
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 5 clove garlic peeled and smashed
  • 1 cup water

For the pork ragu over pappardelle:

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon butter
  • 1 onion diced
  • 2 stalk celery finely chopped
  • 1 carrot finely chopped
  • 1 cup white wine dry, such as Sauvignon Blanc
  • 1 cup whole milk
  • 28 ounce canned whole peeled plum tomatoes diced
  • 1 cup Parmesan cheese
  • 1 pound pappardelle dry

For the pulled pork sandwiches with coleslaw:

  • ½ head green cabbage large, thinly sliced
  • 1 ½ tablespoon Kosher salt
  • ½ cup mayonnaise
  • 4 teaspoon granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon celery seeds
  • 2 tablespoon apple cider vinegar
  • 2 carrot shredded
  • ½ cup BBQ sauce customer's favorite
  • 4 soft bun such as Hawaiian, Brioche, or Potato

For the Korean style pork tacos:

For the BBQ sauce (makes about 1½ cups)

  • ¾ cup low-sodium soy sauce
  • ¾ cup brown sugar
  • 2 tablespoon chili garlic sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh ginger grated
  • 5 clove garlic squeezed through a garlic press
  • 2 stalk green onion minced
  • 2 tablespoon corn starch mixed with ½ cup water

For the taco:

  • ½ head green cabbage or red or mixed, large head, thinly sliced
  • 1 carrot shredded
  • ⅓ cup fresh cilantro chopped
  • 1 lime juiced
  • 8 corn tortilla OR 8 large leaves red leaf lettuce or butter lettuce
  • 1 avocado ripe, sliced

Instructions

Cook the pork:

  • Add the pork to the pressure cooker along with the salt, pepper, garlic, and water. Cook on high pressure for 40 minutes. Turn off the pressure cooker and quick-release pressure. Remove pork from liquid and place in a large bowl. Allow to cool, then using 2 forks shred the meat. Divide cooked pork into thirds (1/3 for each recipe)

Prep the vegetables:

  • Core cabbage and thinly slice. Set aside 4 cups of the sliced cabbage in a medium bowl for the tacos. Place remaining cabbage in a large bowl and toss with 1 ½ tablespoons salt. Place in a colander to drain for 30 minutes. Meanwhile, shred 2 carrots and add 1/3 to the bowl of sliced cabbage for the tacos, along with the cilantro. Finely chop the remaining carrot, then chop the onion and celery for the ragu.

Make the ragu:

  • Heat a large saute pan over medium-high heat. Add olive oil and butter. When butter foams, add the onion, celery, and chopped carrot, sautéing until vegetables are soft, about 10 minutes. Add the white wine, cooking until the wine has evaporated. Add the milk, cooking off liquid, about 10 minutes until very little remains. Add the tomatoes and saute an additional 15 minutes. Taste and correct for salt. While the sauce is cooking bring a large pot of water to a boil, add 1 tablespoon Kosher salt, add the pappardelle and cook until al-dente, about 10 minutes (save about 1 cup of the pasta water). When pork is finished add 1 portion (1/3 of total cooked pork) to the ragu and if needed this with a bit of the pasta water. Continue simmering until other dishes are finished.

Finish the coleslaw:

  • In a large bowl, whisk together the mayonnaise, granulated sugar, lemon juice, celery seed, and vinegar. Season with Kosher salt and pepper. Add the drained cabbage and 2/3 of the shredded carrots. Toss to coat evenly with the dressing, then cover and refrigerate.

Make the Korean BBQ sauce:

  • In a small saucepan set over medium heat, combine the soy sauce, brown sugar, chili garlic sauce, rice wine vinegar, sesame oil, black pepper, ginger, garlic, and green onions. Bring to a simmer. Meanwhile, mix the cornstarch and water until smooth. Whisk in the cornstarch slurry and bring back to a simmer. When pork is finished add 1 portion (1/3 of total cooked pork) to a medium bowl and add the Korean BBQ, a little at a time, to taste.

Finish the pulled pork sandwiches:

  • Add last portion (1/3 of total cooked pork) to another medium bowl and toss with customer's favorite BBQ sauce, more or less to taste.

Assemble all the dishes:

  • For the pulled pork sandwiches, fill each soft bun with pulled pork mixture and coleslaw. For the Korean tacos, wrap tortillas in a paper towel and heat in the microwave. Fill tortillas with the pork mixture. Add lime juice to the taco cabbage mixture and toss; add to tacos. Toss the pappardelle with the ragu.