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
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
Recipe by Weekend Table at https://weekendtable.com/2012/10/25/egg-noodles-with-pork-shoulder-sage-and-thyme/