Pappardelle with Pulled Pork

STEP 1:

Pulled Pork:

Ingredients:

•3 pounds boneless pork shoulder

•Kosher salt and freshly ground black pepper

•2 tablespoons olive oil

•1 onion, root end attached and sliced into thin wedges

•1 large carrot, peeled and sliced on an angle

•2-3 small ribs celery from the heart, sliced on an angle with greens attached

•1 small bulb fennel, sliced

•4 large cloves garlic, sliced

•A small handful of fresh thyme sprigs, leaves stripped

•2 fresh bay leaves

•1 1/2 cups dry white wine

•4 cups chicken stock


Pat the pork dry of any juices and generously season with salt and pepper.  Heat the olive oil in a large skillet over medium-high heat.  Place the pork in the skillet and brown well on all sides.  The recipe says to braise the pork in the oven, however I didn't have time to do it that way so I just threw it all into the crockpot.

STEP 2:

Ingredients:

Kosher salt

1 pound pappardelle, or other wide ribbon pasta

1 to 1 1/2 pounds pulled braised pork

2 cups braising liquids

3 tablespoons butter, cut into pats

Juice of 1 lemon

Large bundle arugula, watercress, or spinach, washed and trimmed (I used spinach)

Freshly ground black pepper

Grated nutmeg

Parmigiano-Reggiano cheese, for garnish

A handful fresh flat-leaf parsley or celery greens, chopped, for garnish (I skipped this step)

Bring a large pot of water to a boil for the pasta. Salt the water, add the pappardelle, and cook to al dente. Reserve 1 cup of the pasta cooking liquid just before draining the pasta.

Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat.

Drain the pasta and return it to the hot pot, and toss with butter, the braised pork, 2 cups braising liquid, lemon juice, and starchy water as needed to produce enough sauce to coat the pasta and give the pappardelle movement. Wilt the arugula greens into the pasta, and season with salt, pepper, and nutmeg, to taste. Serve in shallow dishes and top with cheese and parsley.