BBQ Pulled Pork with Parpardelle Pasta
Barbecue pulled pork with pappardelle pasta is a fusion dish combining elements of American barbecue cuisine with Italian pasta traditions.
Barbecue Pulled Pork
Roots in American Cuisine: Pulled pork originates from the Southern United States, where slow-cooked barbecue techniques are a hallmark. The dish is traditionally prepared using pork shoulder, smoked or slow-cooked until tender and shredded, often served with a tangy, sweet barbecue sauce.
Historical Influences Barbecue in the U.S. has roots in Indigenous cooking techniques, combined with European and African culinary traditions brought by settlers and enslaved peoples.
Pappardelle Pasta
Italian Origin: Pappardelle is a wide, flat ribbon pasta from Tuscany, traditionally paired with rich, slow-cooked meat sauces like ragù. The pasta’s hearty nature makes it ideal for holding robust, saucy toppings.
Fusion of the Two
Modern Culinary Innovation: The pairing of pulled pork with pappardelle likely emerged as a contemporary fusion dish, blending American and Italian flavors. Chefs and home cooks looking to innovate or repurpose leftovers may have created this combination.
The richness of pulled pork, often with smoky and tangy notes, complements the texture and mild flavor of pappardelle. The dish reflects a growing global trend of combining cuisines to create new, flavorful dishes.
While not a traditional dish in either cuisine, barbecue pulled pork with pappardelle pasta is a creative representation of global culinary integration.
Ingredients
3–4 lbs pork shoulder (or pork butt)
1 cup barbecue sauce (your favorite brand or homemade)
1 cup chicken or beef broth
1 medium onion, sliced
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp chili powder
1 tsp sea salt
1/2 tsp black pepper
12 oz pappardelle pasta
2 tbsp unsalted butter
2 tbsp olive oil
1/4 cup grated Parmesan cheese
Fresh parsley or basil, chopped (optional, for garnish)
Instructions
Season the Pork: Rub the pork shoulder with smoked paprika, cumin, chili powder, sea salt, and black pepper.
Heat olive oil in a large skillet or pot over medium-high heat. Sear the pork on all sides until golden brown (about 3–4 minutes per side). Transfer to a slow cooker (or oven-safe pot).
Add sliced onion, garlic, broth, and half of the barbecue sauce to the slow cooker.
Cook on low for 8 hours or on high for 4–5 hours (or bake in a 300°F/150°C oven for 4–5 hours, covered), until the pork is tender and easily shreds with a fork.
Remove the pork from the cooker, shred it with two forks, and mix it back with the juices. Stir in the remaining barbecue sauce. Keep warm.
Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
In a large skillet, melt butter and olive oil over medium heat. Add the cooked pasta and toss to coat. If needed, add a splash of the reserved pasta water to loosen.
Plate the pappardelle pasta and top with a generous portion of barbecue pulled pork.
Sprinkle with Parmesan cheese and garnish with fresh parsley or basil.
Serve immediately with extra barbecue sauce or Parmesan on the side.
Enjoy your smoky, savory, and hearty meal!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good pork and pasta pages.
BBQ Pulled Pork with Parpardelle Pasta