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Pork Egg Noodles

Serving Size

4

Ingredients

  • 4 cups cooked egg noodles
  • 1 lb. pork shoulder (or pork butt, which is also from the shoulder)
  • 4 tbsp olive oil
  • 4 cloves garlic
  • 1 yellow onion
  • 2 cans (~ 7 oz.) tomato puree to cook with the pork shoulder
  • 1 tsp salt
  • 2 sprig rosemary
  • 4 sprigs thyme

Directions

  • Preheat oven to 325 F.
  • Cut pork shoulder into large chunks and sprinkle with salt and pepper. Add olive oil to a Dutch oven. Once hot, add pork and brown all sides (about 10-12 minutes). Transfer to a plate, add garlic and mushrooms, and cook until tender.
  • Add thyme, rosemary, and tomatoes. Add the pork back in and cover with the lid. Transfer to the oven and braise for 2 ½ hours.
  • Before serving, cook egg noodles and pull apart pork into large shreds.

Notes

Leftovers: Store in an airtight container for up to 5 days Save Time: Instead of braising in the oven, fully cook the pork over the stovetop until cooked through, or use a pressure cooker (Instant Pot). More fiber/color: Add in another vegetable, like zucchini.

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