I happened to have a decent amount of pork shoulder hanging around the refrigerator from Sunday. Apparently, when you cook a 7 1/2 lb hunk of pork (a.k.a. Milk Braised Pork Shoulder) for a family of four and a good friend with a really cute three year old, you get leftovers. So much so that you can make dinner for four in the middle of the week. Who knew?
I also had some leftover gravy, fresh sage and fresh thyme from Sunday’s Supper. Sooooo I shredded the pork and threw it, along with the rest of these ingredients, into a sauce pan to get the juices flowing, adding some additional spinach and about a tbsp or two of half and half. It took about 5 minutes and I had a pasta meat sauce. Sweet!
Part of me wishes I’d added a splash of white wine. I suppose you could also add a little chicken broth if it seems like you need a little more liquid for your sauce. But this is mere tinkering. The good stuff is there.
I let it simmer for a bit and then reduced the heat and covered it. Meanwhile, I cooked up some egg noodles. Once they were cooked, I tossed the pork shoulder sauce into the egg noodles and topped it with some shaved manchego and fresh pepper.
Literally, within 20 minutes (less than that I think), I had egg noodles with pork shoulder, sage and thyme for an easy dinner. I will confess that I have no desire to know the calorie content of this on the spot pasta indulgence. But we didn’t overdo it. Our bowlfuls of Arugula Salad with Blue Cheese were just as large as our bowlful of pasta. And we managed to use up some leftovers. My husband and I cleaned our plates and my daughter (despite having already had dinner) requested a small serving herself, leaving only a lonely spinach leaf in her bowl. I’m getting a lot of mileage out of this pork!
And upon arriving home tonight after work I find that the leftover egg noodles with pork has disappeared as well. Mysterious. Very mysterious.
- 2 cups of shredded Milk Braised Pork Shoulder
- ¼ leftover gravy from Milk Braised Pork Shoulder
- 2 tbsp half and half
- 2 tbsp white wine
- 2 tsp fresh sage
- 2 tsp fresh thyme
- 2 cups baby spinach
- ¼ cup chicken stock (optional)
- half a package of egg noodles (about 4 servings)
- ¼ cup shredded manchego
- Salt and pepper to taste
- In a sauce pan heat up leftover Milk Braised Pork Shoulder gravy until it reaches a simmer.
- Add in shredded pork and toss with wooden spoon until pork is heated through.
- Add half and half, white wine, sage and thyme and toss, bringing to a simmer. Stir in spinach and toss until wilted. If necessary, add additionally chicken stock to ensure pork is not dry.
- Reduce sauce to low.
- Meanwhile cook ½ package (4 servings) of egg noodles in boiling water for 9-11 minutes. Drain pasta.
- Combine egg noodles and pork sauce, spooning into bowls and topping with freshly shaved manchego