ORECCHIETTE WITH PULLED PORK SUGO

ORECCHIETTE WITH PULLED PORK SUGO image

Categories Pork

Yield 8 Servings

Number Of Ingredients 13

2 lb Boneless pork butt roast
1 lb Dried orecchiette
1 lg onion, chopped
2 Celery ribs, chopped
2 Garlic cloves, chopped
1 T dried oregano
1 1/2 T tomato paste
1 C dry white wine
2 C Reduced sodium chicken broth
1/2 C Canned cannellini beans, rinsed and drained
1 T Cider vinegar
1/2 C Grana Padano, grated
1/4 C Extra virgin olive oil

Steps:

Preheat oven to 325 with rack in midle. Pat pork dry and sprinkle with 3/4 t salt. Roast tightly covered with foil 2 hours. Uncover and continue roasting until meat pulls apart easily, 1 to 2 hours more. Pull pork into small pieces and coarsely chop. Cook orecchiette in a large pot of boiling salted water for 8 minutes. Reserve 2 cups cooking liquid. Drain pasta. Pour off all but 3 T fat from roasting pan and place pan over med-high heat. Add onion, celery, and 1/2 t each salt & pepper. Cook, stirring occasionally until softened, about 8 to 10 min. Add garlic and oregano and cook, stiring, 3 mn. Add tomato paste and cook, stirring, 3 min. Stir in wine, broth, beans, vinegar, and pork. Transfer to pasta pot and simmer uncovered for 30 min, stirring occasionally. Add 1 cup liquid and bring to simmer, then add orecchiette and cook, stirring occasionally, until al dente. Remove form heat and stir in cheese and olive oil. Season with salt and pepper and thin sauce if necessary with additional cooking liquid. Serve with additinoal cheese.