BBQ Pulled Pork Pasta Onion (Print View)

Pulled pork and BBQ sauce tossed with pasta, finished with crispy onion strings for satisfying flavor.

# Components:

→ Pulled Pork

01 - 1.5 lbs boneless pork shoulder
02 - 1 tsp salt
03 - 0.5 tsp black pepper
04 - 1 tsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 cup chicken broth
07 - 1 cup BBQ sauce, plus extra for serving

→ Pasta

08 - 1 lb rigatoni or penne pasta
09 - Salt, for boiling water

→ Crispy Onion Strings

10 - 1 large yellow onion, thinly sliced
11 - 1 cup buttermilk
12 - 1 cup all-purpose flour
13 - 0.5 tsp paprika
14 - 0.5 tsp salt
15 - 0.25 tsp black pepper
16 - Vegetable oil, for frying

→ Garnish

17 - 2 tbsp chopped fresh parsley (optional)

# Preparation Steps:

01 - Season the pork shoulder generously with salt, black pepper, smoked paprika, and garlic powder. Place the seasoned pork in a slow cooker or a heavy-bottomed pot. Add the chicken broth. Cook on low in a slow cooker for 6 to 8 hours, or simmer covered on the stovetop for 2 to 3 hours, until the pork is exceptionally tender. Remove the pork from the cooking liquid and shred it using two forks. Stir in 1 cup of BBQ sauce with the shredded pork and keep warm for assembly.
02 - Cook the rigatoni or penne pasta in a large pot filled with generously salted boiling water, following the package directions until al dente. Drain the pasta, reserving approximately 0.5 cup of the pasta water before discarding the rest.
03 - Submerge the thinly sliced yellow onion in buttermilk for a minimum of 20 minutes. While onions are soaking, prepare the flour coating. In a shallow dish, combine the all-purpose flour with paprika, salt, and black pepper. In a deep skillet, heat approximately 1 inch of vegetable oil to a temperature of 350°F (175°C). Remove the onions from the buttermilk, allowing any excess to drip off, and then dredge them thoroughly in the seasoned flour mixture, ensuring a light coating and shaking off any excess flour. Fry the coated onions in batches, maintaining the oil temperature, for 2 to 3 minutes per batch, or until they achieve a golden-brown, crispy texture. Remove the fried onions from the oil using a slotted spoon and drain them on paper towels.
04 - Combine the drained pasta with the prepared pulled pork mixture in a large bowl. Toss gently to coat. Add additional BBQ sauce as needed to reach your desired consistency. If the sauce appears too thick, gradually incorporate small amounts of the reserved pasta water until the desired sauce consistency is achieved. Serve the pasta and pork mixture in individual bowls, generously topping each portion with the prepared crispy onion strings. Garnish with fresh chopped parsley, if desired.

# Expert Advice:

01 -
  • Restaurant quality comfort food made right at home
  • Perfect balance of smoky, sweet, and savory flavors
  • Makes spectacular leftovers that taste even better the next day
  • Crispy onion strings add incredible texture contrast
  • Impressive enough for guests but easy enough for weeknights
02 -
  • The onion strings must be added just before serving to maintain their crunch
  • This dish reheats beautifully but store onion strings separately
  • Perfect for using leftover pulled pork from another meal
  • Can be made ahead and assembled just before serving
03 -
  • For the crispiest onion strings, maintain oil temperature between 350°F and 375°F
  • Add a tablespoon of the pasta cooking water to the BBQ sauce for silky texture
  • Let guests add their own onion strings to preserve the perfect crunch
  • For maximum flavor, season each component separately before combining

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