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 parsley meld with a rich pork ragu and pasta. This bowl will bring both flavour and comfort to your dinner table!

Tags:Quick PrepEasy Clean-up

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

Preparation Time20 minutes
Cooking difficultyMedium
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

1 tbsp

Italian Seasoning

113 g

Baby Tomatoes

6 g


2 tbsp

Balsamic Glaze


7 g


¼ cup

Parmesan Cheese


Not included in your delivery

2 tbsp

Unsalted Butter*


1 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3724 kJ
Calories890 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate91 g
Sugar18 g
Dietary Fiber9 g
Protein52 g
Cholesterol140 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
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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 pasta to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl) and drain. Return pasta to the same pot off heat.


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 2 tbsp butter (dbl for 4 ppl), then the mirepoix. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.


Roughly chop the parsley. Peel, then mince or grate the garlic. Add the garlic, pulled pork, crushed tomatoes, tomato sauce, Italian Seasoning, half the parsley and remaining balsamic glaze to the mirepoix. 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 pulled pork ragu and reserved pasta water to the large pot with the pasta. Toss to combine.


Divide linguine and pork ragu between bowls. Top with the balsamic-glazed tomatoes. Sprinkle with the Parmesan cheese and remaining parsley.