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This isn't so much a review as a question.... I've never made this type of dish and found myself confused at a couple places. I might have had too much fat on my pork. It seemed like there was so much juice from the pork that it diluted the wine/tomatoes. The final sauce prior to putting the pasta in was very watery.  Was I supposed to pour some out before putting the shredded pork back in? I've not baked it yet, so maybe I'm just worried too early? the pork itself looks less shredded and more, pate like.... any suggestions?

By brett924 | 

December 6, 2008