Best 6 Shredded Roast Pork Loin And Pasta Recipes

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Indulge in the delectable flavors of fall-apart tender shredded roast pork loin, skillfully braised in a symphony of savory spices and succulent juices. This culinary masterpiece is lovingly paired with a medley of perfectly cooked pasta, creating a harmonious dish that tantalizes the taste buds.

Accompanying this main course delight are two enticing variations: a zesty, vibrant salsa verde that adds a burst of freshness and a creamy, indulgent mushroom sauce that envelops the pork and pasta in a velvety embrace. For those seeking a lighter option, a refreshing cucumber salad serves as the perfect complement, providing a crisp, cooling counterbalance to the richness of the pork and pasta.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that home cooks of all skill levels can effortlessly recreate these culinary wonders in their own kitchens. Whether you're hosting a special gathering or simply seeking a heartwarming meal to savor with loved ones, this collection of shredded roast pork loin and pasta recipes promises an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

PORK AND PASTA



Pork and Pasta image

"A quick stovetop recipe that's great for using up leftover pork loin or those cooked chops sitting in the fridge. Used as a main dish, you can count on two generous servings." Janice Kennedy - Sayville, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

3 ounces uncooked angel hair pasta
1/2 pound boneless pork loin chops, cut into thin strips
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon canola oil, divided
1-1/2 cups cut fresh green beans
2 celery ribs, sliced
4-1/2 teaspoons chopped onion
3 tablespoons water
4 teaspoons reduced-sodium soy sauce
1 teaspoon butter

Steps:

  • Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.

Nutrition Facts : Calories 389 calories, Fat 11g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 783mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges

ROASTED GARLIC AND HERB PENNE PASTA WITH PORK



Roasted Garlic and Herb Penne Pasta with Pork image

A 30 minute meal bursting with flavor, tender pork, and fresh herbs.

Provided by Rachael

Categories     Main Dish

Time 30m

Number Of Ingredients 12

1 Smithfield Roasted Garlic & Herb Loin Filet (cubed)
16 ounces dry penne pasta
2 Tbs salt for water
Water
2 Tbs butter (divided)
1 clove garlic (minced)
1/2 cup reserved pasta sauce water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 Tbs fresh grated parmesan
1/8 teaspoon salt
1 pinch ground black pepper

Steps:

  • Bring a large pot of salted water to a boil.
  • Add pasta and cook for 8 to 10 minutes or until al dente; drain, reserving 1/2 cup of liquid from pasta pot.
  • Meanwhile, in a large skillet over medium heat, melt 1 Tbs butter.
  • Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
  • Add cubed pork loin, and sear on all sides. Reduce heat, and turn to low to cook through.
  • Meanwhile, In a small bowl, combine parsley, basil, salt and ground black pepper, and parmesan cheese, then set aside.
  • Add additional butter, and reserved pasta water to skillet with pork.
  • Add cooked penne into the skillet with the pork, toss with herb and parmesan cheese mixture.
  • Taste, season with salt and pepper as desired, serve with more fresh herbs.

Nutrition Facts : Calories 526 kcal, Carbohydrate 85 g, Protein 23 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 39 mg, Sodium 3675 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CREAMY PULLED PORK PASTA WITH CARAMELIZED ONIONS, MUSHROOMS AND ARUGULA



Creamy Pulled Pork Pasta with Caramelized Onions, Mushrooms and Arugula image

This delicious pulled pork pasta recipe has great flavors in every bite! It's hearty, easy to make with leftover pulled pork, and comes together in 30 minutes flat - plus it looks like a million bucks. If you're in the mood to make something that looks just as good as it tastes, you've come to the right place. If you need to make Pulled Pork check here, but when it's time to use those leftovers, this Creamy Pulled Pork Pasta is the ultimate leftover hack.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 10

1 lb uncooked campanelle pasta
2 tablespoons butter
1 cup thinly sliced onion
1/2 teaspoon salt
1 package (8 oz) sliced mushrooms
1/4 cup sherry vinegar, plus more for drizzling
1 cup heavy whipping cream
2 cups oven-roasted pulled pork
1 package (5 oz) baby arugula
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • Cook pasta in salted water as directed on package. Reserve 1/4 cup pasta cooking liquid. Drain pasta thoroughly, then return to pan.
  • Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion and salt and cook, stirring frequently, 5 to 7 minutes or until edges of onion slices are browned and soft. Add mushrooms; continue to cook 5 to 7 minutes or until mushrooms release juices, liquid evaporates and mushrooms brown. Add vinegar and stir, scraping up bits from bottom of pan until almost completely evaporated. Add pork, and stir to combine. Add cream and reserved pasta water, and continue to cook 2 to 3 minutes or until thickened. Remove from heat.
  • Add pork mixture to pasta in pan. Toss to coat. Fold in arugula, then continue to stir until arugula wilts. Divide among 8 bowls. Top each with cheese. Drizzle with a few more drops vinegar, if desired.

Nutrition Facts : Calories 500, Carbohydrate 52 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 3 g, TransFat 1/2 g

EASY SHREDDED PORK



Easy Shredded Pork image

This is an excellent dish for backyard parties, Super Bowl (or any sports) parties and get-togethers. Serve with rolls or French or Italian bread. Goes great with corn on the cob.

Provided by freddajoi

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 7h15m

Yield 28

Number Of Ingredients 7

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons kosher salt
2 (7 pound) pork shoulder roasts
4 (20 ounce) bottles barbeque sauce

Steps:

  • Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
  • Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
  • Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.
  • Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 30.5 g, Cholesterol 89.4 mg, Fat 21.7 g, Fiber 0.8 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 1591.5 mg, Sugar 21.7 g

PENNE WITH PORK RAGOUT



Penne with Pork Ragout image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 18

One 3-pound pork shoulder roast, cut into 3-inch chunks
1 1/2 tablespoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons vegetable oil
8 sprigs thyme
2 sprigs rosemary (about 6 inches each)
1 bay leaf (fresh or dried)
2 medium Spanish onions, sliced thin (about 4 cups)
5 cloves garlic, chopped
1 cup white wine
1/2 cup chicken broth
One 28-ounce can crushed tomatoes
3-inch piece Parmesan rind
Pinch red chile flakes
1/4 cup extra-virgin olive oil, plus for drizzling
1 pound penne pasta
6 tablespoons freshly grated Parmesan, plus more as desired
Arugula, for garnish, optional

Steps:

  • Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper. Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat. Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side. Remove the pork to a plate and set aside. While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher's twine.
  • Once all of the pork has been browned, reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil no oil remains in the pot. Add the onions and the remaining 1/2 tablespoon kosher salt. Cook for about 8 minutes, stirring and scraping up any browned bits. Add the garlic and cook for another 2 or 3 minutes. Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes. Add the chicken broth, crushed tomatoes, Parmesan rind, chile flakes and the herb bundle and bring to a simmer. Return the pork to the pot, tucking it in under the sauce. Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes.
  • Remove the pork and shred into bite-size pieces using two forks. Remove the herb bundle from the sauce and add the pork back to the pot. Stir in the olive oil and half of the grated Parmesan. Keep warm over low heat.
  • Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions. Drain and add the pasta to the sauce, tossing to coat. Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed. Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil. Garnish with a few leaves of baby arugula, if using.

ROAST PORK LOIN WITH PASTA



Roast Pork Loin with Pasta image

This recipe makes a delicious pasta sauce (which is considerably "lighter" and more subtle than a typical marinara) while roasting the loin. The results, when combined with a little pasta and a fresh green salad, make even me look like a competent cook. By the way, if you go to the trouble of bringing out the food processor for the tomatoes, put it to work on the vegetables as well. It speeds up the recipe and smoothes out the pasta sauce.

Provided by Grease

Categories     Pork

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs pork loin
2 tablespoons butter
3 tablespoons olive oil
salt
fresh coarse ground black pepper
3 medium onions, finely chopped
1 carrot, scraped and finely chopped
2 stalks celery, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch red pepper flakes
1 cup red wine
1/2 cup tomato puree
1 (28 ounce) can Italian plum tomatoes, run through a food processor
1 lb penne (or pasta of your choice)
parmesan cheese

Steps:

  • Heat the butter and 1 tablespoon of the oil in a Dutch oven over medium heat.
  • Season loin with salt and pepper; brown thoroughly.
  • Remove any excess fat after removing the loin from pan.
  • Add the remaining 2 tablespoons of oil to the Dutch oven.
  • Sauté the chopped vegetables for about 5 minutes.
  • Add the remaining seasonings, the wine, the tomato purée, and the processed plum tomatoes.
  • Let simmer for a few minutes to blend.
  • Stir enough to prevent burning.
  • Preheat oven to 300°F.
  • Return loin to Dutch oven.
  • Cover and bake until loin is tender (about 1-1/2 to 2 hours).
  • Remove loin from Dutch oven and keep warm.
  • Skim any accumulated fat from surface of sauce.
  • Cook the pasta according to manufacturer's directions.
  • Slice loin and serve with pasta, ladling sauce over both.
  • Garnish with cheese to taste.

Nutrition Facts : Calories 777.6, Fat 33.8, SaturatedFat 11, Cholesterol 100.9, Sodium 126.6, Carbohydrate 75.1, Fiber 11.7, Sugar 7.8, Protein 38

Tips:

  • Always use a meat thermometer to ensure the pork loin is cooked through to 145 degrees Fahrenheit.
  • Shred the pork loin with two forks or a meat shredder for a tender and juicy texture.
  • Season the pork loin generously with garlic powder, onion powder, salt, and pepper before roasting.
  • Use a good quality olive oil to ensure the pork loin is flavorful and moist.
  • Roast the pork loin for 15-20 minutes per pound, or until it reaches an internal temperature of 145 degrees Fahrenheit.
  • Let the pork loin rest for 10-15 minutes before shredding to allow the juices to redistribute.
  • Serve the shredded pork loin with your favorite pasta, vegetables, and sauce.

Conclusion:

This shredded roast pork loin and pasta recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork loin is tender and juicy, and the pasta is perfectly cooked and flavorful. This dish is sure to be a hit with your family and friends!

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