Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the pork; set aside. | 2. Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. | 3. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot. | 4. Return pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2-1/2 to 3 hours. | 5. Remove the pork and, when it is cool enough to handles, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot. | 6. Serve over the pasta with the Romano sprinkled on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
pork loin	1	boneless	boneless	-	-	-	-
kosher salt	2	teaspoons		403.4676	0.0	89.7602	2.2667
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
onion	1		chopped	60.0	14.01	1.65	0.15
rosemary	2	sprigs	chopped	-	-	-	-
garlic clove	4		chopped	403.4676	0.0	89.7602	2.2667
tomato juice	1	can	crushed	61.934	12.8604	3.0967	1.0565
pappardelle pasta	1		cooked	403.4676	0.0	89.7602	2.2667
romano cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.