Tomato Pulled Pork Ragu and Linguine

Tomato Pulled Pork Ragu and Linguine

with Blistered Tomatoes

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If it ain't broke, don't fix it! The tried-and-true combination of roasted tomatoes, garlic, and basil meld with a rich pork ragu and pasta. This bowl will bring both flavour and comfort to your dinner table!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time20 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

Pulled Pork

170 g



113 g


2 tbsp

Tomato Sauce

370 mL

Crushed Tomatoes

½ tbsp

Italian Seasoning


113 g

Cherry Tomatoes

7 g


6 tbsp


2 tbsp

Balsamic Glaze


28 g

Parmesan Cheese


Not included in your delivery

1 tbsp

Unsalted Butter*


1 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3556 kJ
Calories850 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate93 g
Sugar20 g
Dietary Fiber8 g
Protein53 g
Cholesterol135 mg
Sodium1040 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Bowl
Aluminum Foil
Large Non-Stick Pan
Garlic Press
Instructionsarrow up iconarrow up icon

Before starting, preheat your broiler to high.To a large pot, add 10 cups warm water and 2 tsp salt. Cover and bring to a boil over high heat. Wash and dry all produce. Add linguine to the pot of boiling water. Cover and bring to a boil over high heat. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return the pasta to same pot.


Toss cherry tomatoes with 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil, in the middle of the oven, until burst, 5-6 min. When tomatoes are done, toss them with half the balsamic glaze in a large bowl. Set aside.


While the tomatoes broil, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then the mirepoix. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.


Peel, then mince or grate the garlic. Add the garlic, pulled pork, crushed tomatoes, tomato sauce, 1/2 tbsp Italian Seasoning (dbl for 4 ppl) and remaining balsamic glaze to the same pan. Reduce heat to medium-low. Cook, until sauce thickens slightly and pork is warmed through , 4-5 min.** Season with salt and pepper.


Add the pork ragu to the large pot with the pasta. Toss to combine.


Divide linguine and pork ragu between bowls. Top with the balsamic glazed tomatoes. Tear over the basil. Sprinkle over the Parmesan cheese.