Italian Pulled Pork Ragu

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  18 oz or 510g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Garlic

  Raw

  6 clove or 18g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Red peppers

  Sweet, canned, solids and liquids

  1 cup, halves or 140g

• Thyme

  Fresh

  2 tsp or 2g

• Bay Leaves

  McCormick

  2 leaf or 0.4g

• Parsley

  Raw

  1 tbsp or 4g

• Whole wheat pasta

  Dry

  12 oz or 340g

Directions

1. Season the pork with salt and pepper.
2. Heat a large pot or Dutch oven over medium-high heat, add olive oil and garlic, and sauté until golden brown, about 1 to 1 1/2 minutes. Remove the garlic with a slotted spoon.
3. Add the pork to the pot and brown it for about 2 minutes on each side. Return the garlic to the pot along with the remaining ingredients, reserving half of the parsley.
4. Bring to a boil, then cover and cook on low until the pork is tender and shreds easily, about 2 hours.
5. While the sauce is finishing, cook the pasta according to the package directions.
6. Remove the bay leaves and shred the pork with two forks.
7. Serve pork ragu over pasta, garnished with remaining parsley.