Orecchiette With Pulled-Pork Sugo
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
39
Spice
56
Sweetness
54
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Orecchiette (dried)1 large
Onion (chopped)1 tbsp
Oregano (dried)1.5 tbsps
Tomato Paste1 cup
White Wine (dry)1 tbsp
Cider Vinegar1 cup
Extra-Virgin Olive OilDirections:
1
Reserving 2 cups pasta-cooking liquid, drain pasta in a colander
2
Preheat oven to 325°F with rack in middle
3
Pat pork dry and sprinkle with 3/4 teaspoon salt
4
Roast in a small flameproof roasting pan tightly covered with foil, covered, 2 hours
5
Uncover and continue roasting until some of the meat begins to pull apart easily, 1 to 2 hours more
6
Transfer pork to a cutting board and cool slightly
7
Pull pork into small pieces and coarsely chop
8
Cook orecchiette in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) 8 minutes (pasta will not be fully cooked)
9
Pour off all but 3 tablespoon fat from roasting pan and place pan over medium-high heat
10
Add onion, celery, and 1/2 teaspoon each of salt and pepper
11
Cook, stirring occasionally, until softened, about 8 to 10 minutes
12
Add garlic and oregano and cook, stirring, 3 minutes
13
Add tomato paste and cook, stirring, 3 minutes
14
Stir in wine, broth, beans, vinegar, and pork
15
Transfer to pasta pot and simmer uncovered for 30 minutes, stirring occasionally
16
Add 1 cup reserved cooking liquid and bring to a simmer, then add orecchiette and cook, stirring occasionally, until al dente
17
Remove from heat and stir in cheese and olive oil
18
Season with salt and pepper and thin sauce with additional cooking liquid if necessary
19
Serve with additional cheese
20
Preheat oven to 325°F with rack in middle
21
Pat pork dry and sprinkle with 3/4 teaspoon salt
22
Roast in a small flameproof roasting pan tightly covered with foil, covered, 2 hours
23
Uncover and continue roasting until some of the meat begins to pull apart easily, 1 to 2 hours more
24
Transfer pork to a cutting board and cool slightly
25
Pull pork into small pieces and coarsely chop
26
Cook orecchiette in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) 8 minutes (pasta will not be fully cooked)
27
Reserving 2 cups pasta-cooking liquid, drain pasta in a colander
28
Pour off all but 3 tablespoon fat from roasting pan and place pan over medium-high heat
29
Add onion, celery, and 1/2 teaspoon each of salt and pepper
30
Cook, stirring occasionally, until softened, about 8 to 10 minutes
31
Add garlic and oregano and cook, stirring, 3 minutes
32
Add tomato paste and cook, stirring, 3 minutes
33
Stir in wine, broth, beans, vinegar, and pork
34
Transfer to pasta pot and simmer uncovered for 30 minutes, stirring occasionally
35
Add 1 cup reserved cooking liquid and bring to a simmer, then add orecchiette and cook, stirring occasionally, until al dente
36
Remove from heat and stir in cheese and olive oil
37
Season with salt and pepper and thin sauce with additional cooking liquid if necessary
38
Serve with additional cheese