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Ingredients
- 3 1/2 lbs boneless port shoulder roast
- Kosher salt and ground pepper, to taste
- 2 tbsp vegetable oil
- 1 lb sweet Italian sausage links
- 1 jar Italian Braising gravy
- 12 oz. pappardelle, cooked al dente and drained
- 1 oz. arugula
- Shaved Parmigiano-Reggiano cheese for garnish
- Extra-virgin olive oil
Preparation
Step 1
Season pork on both sides with salt and pepper. Preheat Multicooker on brown/saute setting to 400 F. according to manufacturee's instructions. Warm oil in multicooker until almost smoking. Add pork and sausages; cook until browned on all sides, 8-10 minutes. Add Italian Braising Gravy. Set multicooker on slow cook-high setting. Cover and cook until pork is fork tender, about 4 hours.
Skim fat off sauce. Place pork and sausages in center of large platter. Add pasta to sauce in multicooker; toss to coat evenly. Add arugula; toss until just wilted. Arrange pasta around pork and sausages; garnish with cheese. Lightly drizzle with olive oil. Serve immediately.
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