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1
Put an oven rack in lower third of oven and heat to 350 degrees. Sprinkle pork liberally with salt and pepper. Heat the oil in a medium Dutch oven or ovenproof pot over medium-high heat until hot. Add pork and cook until browned on all sides. Remove pork from pot and set aside.
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2
In the pot, stir in garlic, celery, carrot, onion and tomato paste. Cook until onions are softened. Add parsley and 1 sprig of the rosemary. Chop remaining sprig of rosemary for garnish; set aside.
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3
Return meat to pot. Add chicken broth until it reaches halfway up the side and heat to a simmer. Transfer the pot to the oven and cook, covered, until fork tender, about 2 to 2 1/2 hours.
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4
Remove pork from pot. When it's cool enough to handle, shred the pork into bite-sized pieces, removing as much fat as possible.
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5
Place 3 cups of the shredded pork in a medium saute pan. Stir in chickpeas. Season with salt and pepper to taste. Keep warm until ready to use (moisten a little with a little of the braising juices, if necessary).
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6
Alternatively, make pork as many as two days ahead; reheat in saute pan, adding a
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7
little braising liquid if necessary. Use remaining shredded pork for barbecue-style sandwiches or as desired.
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8
To serve, place a scoop of pork and chickpea mixture in the center of each soup bowl. Pour soup (Potato & Leek Soup recipe) around center; garnish with chopped rosemary.
