Braised Smoky Pork With Fresh Pappardelle

Ready in : 45 mins

Braised Smoky Pork With Fresh Pappardelle requires about 45 minutes from start to finish. This main course has 1307 calories, 99g of protein, and 44g of fat per serving. For $6.41 per serving, this recipe covers 58% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodista has 7 fans. A mixture of celery, onion, honey, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is super. If you like this recipe, you might also like recipes such as Braised rabbit pappardelle, Milk-Braised Pork Shoulder Ragu with Fresh Fettuccine, and Braised Beef Stroganoff With Pappardelle.

Ingredients

pork shoulder

3 pound

sea salt - applewood works very

4 servings

canola oil

2 tablespoons

granny smith apple

1

onion

1 large

carrots

2

celery

2 rib

garlic cloves

4

thyme sprigs

6

paprika

1 tablespoon

tomato paste

0.5 cup

wine

1 cup

chicken broth

2 cups

champagne vinegar

1 cup

honey

2 tablespoons

mascarpone cheese

3 tablespoons

salt and pepper

4 servings

pappardelle

1 pound

flat leaf parsley

2 tablespoons

extra virgin olive oil

4 servings

thyme leaves

1 tablespoon

Cooking in Steps

1
Preheat the oven to 300 degrees.

oven
2
Season the pork well with 1 1/2 tablespoons of smoked salt. In a dutch oven or cast iron-casserole, heat the canola oil until hot and shimmering.

canola oil

pork

salt

dutch oven
3
Add the pork and cook over moderately high heat, turning until browned on all sides, about 15 minutes.

pork
4
Transfer the pork to a plate and set aside.

pork
5
Add the apple, onion, carrot, celery, garlic and thyme sprigs to the casserole and cook over moderate heat until somewhat caramelized, about 6-7 minutes.

fresh thyme

carrot

celery

garlic

apple

onion
6
Add the smoked paprika and tomato paste and cook until the paste deepens in color, about 3-4 minutes.

smoked paprika

tomato paste
7
Add the wine, chicken stock, vinegar and honey and bring to a boil. Once boiling, reduce to a simmer.

chicken stock

vinegar

honey

wine
8
Add the pork - the braising liquid should come up about halfway on the pork shoulder - cover the casserole tightly with aluminum foil and place the lid over top.

pork shoulder

pork

aluminum foil
9
Transfer to the preheated oven. Braise the pork for about 3 hours, turning once halfway through, until very tender.

pork

oven
10
Tranfer the pork to a clean plate. Strain the sauce through a fine mesh sieve into a large bowl, gently pressing on the solids with the back of a spoon.

pork

sieve

bowl
11
Pour the sauce back into the casserole. Using two forks, or your very clean hands, shred the pork, discarding any pieces of fat.

pork
12
Transfer the pork back to the sauce and gently stir in the mascarpone. Season the salt the additional smoked salt and pepper. Cover and keep warm.

salt and pepper

mascarpone

pork

salt
13
In a large pot of salted boiling water, add a teaspoon of olive oil.

olive oil

water

pot
14
Add the pappardelle and cook until al dente.

pappardelle
15
Drain the pasta and transfer to the casserole with the sauce.

pasta
16
Toss the pasta with the sauce and parsley and thyme leaves until well-coated.

thyme

parsley

pasta
17
Transfer the pasta to warm bowls.

pasta

bowl
18
Drizzle with good-quality extra virgin olive oil, sprinkle with a little smoked salt, garnish with a sprig of thyme and serve.

extra virgin olive oil

thyme

salt

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Braised Smoky Pork With Fresh Pappardelle

Ingredients

pork shoulder

3 pound

sea salt - applewood works very

4 servings

canola oil

2 tablespoons

granny smith apple

1

onion

1 large

carrots

2

celery

2 rib

garlic cloves

4

thyme sprigs

6

paprika

1 tablespoon

tomato paste

0.5 cup

wine

1 cup

chicken broth

2 cups

champagne vinegar

1 cup

honey

2 tablespoons

mascarpone cheese

3 tablespoons

salt and pepper

4 servings

pappardelle

1 pound

flat leaf parsley

2 tablespoons

extra virgin olive oil

4 servings

thyme leaves

1 tablespoon

Cooking in Steps

1 Preheat the oven to 300 degrees.

2 Season the pork well with 1 1/2 tablespoons of smoked salt. In a dutch oven or cast iron-casserole, heat the canola oil until hot and shimmering.

canola oil

pork

salt

3 Add the pork and cook over moderately high heat, turning until browned on all sides, about 15 minutes.

pork

4 Transfer the pork to a plate and set aside.

pork

5 Add the apple, onion, carrot, celery, garlic and thyme sprigs to the casserole and cook over moderate heat until somewhat caramelized, about 6-7 minutes.

fresh thyme

carrot

celery

garlic

apple

onion

6 Add the smoked paprika and tomato paste and cook until the paste deepens in color, about 3-4 minutes.

smoked paprika

tomato paste

7 Add the wine, chicken stock, vinegar and honey and bring to a boil. Once boiling, reduce to a simmer.

chicken stock

vinegar

honey

wine

8 Add the pork - the braising liquid should come up about halfway on the pork shoulder - cover the casserole tightly with aluminum foil and place the lid over top.

pork shoulder

pork

9 Transfer to the preheated oven. Braise the pork for about 3 hours, turning once halfway through, until very tender.

pork

10 Tranfer the pork to a clean plate. Strain the sauce through a fine mesh sieve into a large bowl, gently pressing on the solids with the back of a spoon.

pork

11 Pour the sauce back into the casserole. Using two forks, or your very clean hands, shred the pork, discarding any pieces of fat.

pork

12 Transfer the pork back to the sauce and gently stir in the mascarpone. Season the salt the additional smoked salt and pepper. Cover and keep warm.

salt and pepper

1
Preheat the oven to 300 degrees.

2
Season the pork well with 1 1/2 tablespoons of smoked salt. In a dutch oven or cast iron-casserole, heat the canola oil until hot and shimmering.

3
Add the pork and cook over moderately high heat, turning until browned on all sides, about 15 minutes.

4
Transfer the pork to a plate and set aside.

5
Add the apple, onion, carrot, celery, garlic and thyme sprigs to the casserole and cook over moderate heat until somewhat caramelized, about 6-7 minutes.

6
Add the smoked paprika and tomato paste and cook until the paste deepens in color, about 3-4 minutes.

7
Add the wine, chicken stock, vinegar and honey and bring to a boil. Once boiling, reduce to a simmer.

8
Add the pork - the braising liquid should come up about halfway on the pork shoulder - cover the casserole tightly with aluminum foil and place the lid over top.

9
Transfer to the preheated oven. Braise the pork for about 3 hours, turning once halfway through, until very tender.

10
Tranfer the pork to a clean plate. Strain the sauce through a fine mesh sieve into a large bowl, gently pressing on the solids with the back of a spoon.

11
Pour the sauce back into the casserole. Using two forks, or your very clean hands, shred the pork, discarding any pieces of fat.

12
Transfer the pork back to the sauce and gently stir in the mascarpone. Season the salt the additional smoked salt and pepper. Cover and keep warm.

13
In a large pot of salted boiling water, add a teaspoon of olive oil.

14
Add the pappardelle and cook until al dente.

15
Drain the pasta and transfer to the casserole with the sauce.

16
Toss the pasta with the sauce and parsley and thyme leaves until well-coated.

17
Transfer the pasta to warm bowls.

18
Drizzle with good-quality extra virgin olive oil, sprinkle with a little smoked salt, garnish with a sprig of thyme and serve.