Egg Noodles with Pork Shoulder, Sage and Thyme
Author: 
Recipe type: Main
Serves: 4
 
Easy egg noodles dressed up with a pork shoulder sauce with hints of sage and thyme
Ingredients
  • 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
Instructions
  1. In a sauce pan heat up leftover Milk Braised Pork Shoulder gravy until it reaches a simmer.
  2. Add in shredded pork and toss with wooden spoon until pork is heated through.
  3. 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.
  4. Reduce sauce to low.
  5. Meanwhile cook ½ package (4 servings) of egg noodles in boiling water for 9-11 minutes. Drain pasta.
  6. Combine egg noodles and pork sauce, spooning into bowls and topping with freshly shaved manchego
Recipe by Weekend Table at https://weekendtable.com/2012/10/25/egg-noodles-with-pork-shoulder-sage-and-thyme/