• 12 oz. Fully Cooked Pork Shoulder
  • 1 pound fusilli pasta (dried)
  • 2 Tbsp. kosher salt
  • 1 Tbsp. olive oil
  • 3 cloves garlic (minced)
  • 1 (16oz.) can cherry tomatoes
  • 1 tsp. red pepper flakes
  • 1 head broccoli (stems removed and in medium pieces)
  • 1 cup grated parmesan
  • Juice from one lemon



Pork Shoulder

Meal Course:


Dish Type:



  1. Heat a medium sized stock pot of water over high heat until boiling. Add salt to water, followed by dried pasta. (Cook times will vary by brand, follow times on package for best results).
  2. Heat olive oil in sauté pan over medium heat. Add garlic to pan and cook for 1 minute, stirring frequently without adding any color.
  3. Add in pork, cherry tomatoes, red pepper flakes, and cook for 5 minutes.
  4. When pasta has two minutes remaining, add broccoli florets and finish the recommended cook time.
  5. Strain pasta and broccoli, reserving one cup of cooking water. Add pasta and broccoli to the pan with the reserved tomatoes and pork.
  6. Add in reserved pasta water and lemon, and stir until pasta is well coated and liquid is reduced.
  7. Top with Parmesan and serve immediately.