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1
Preheat the oven to 300 degrees.
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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. Add the pork and cook over moderately high heat, turning until browned on all sides, about 15 minutes.
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3
Transfer the pork to a plate and set aside.
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4
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.
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5
Add the smoked paprika and tomato paste and cook until the paste deepens in color, about 3-4 minutes.
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6
Add the wine, chicken stock, vinegar and honey and bring to a boil. Once boiling, reduce to a simmer.
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7
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.
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8
Transfer to the preheated oven. Braise the pork for about 3 hours, turning once halfway through, until very tender.
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9
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.
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10
Pour the sauce back into the casserole. Using two forks, or your very clean hands, shred the pork, discarding any pieces of fat.
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11
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.
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12
In a large pot of salted boiling water, add a teaspoon of olive oil. Add the pappardelle and cook until al dente.
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13
Drain the pasta and transfer to the casserole with the sauce.
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14
Toss the pasta with the sauce and parsley and thyme leaves until well-coated.
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15
Transfer the pasta to warm bowls.
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16
Drizzle with good-quality extra virgin olive oil, sprinkle with a little smoked salt, garnish with a sprig of thyme and serve.
