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1
Combine marinade ingredients, toss pork with marinade, cover and chill in fridge at least 30 minutes or up to overnight.
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2
Put pork and marinade in an oven-proof large dutch oven or heavy pot over medium-high heat; sear pork on all sides until browned, seasoning with salt and pepper as you brown.
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3
Before garlic burns on, deglaze with wine, scraping pan with wooden spoon to dislodge brown bits.
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4
Continue cooking about 3 minutes until wine is mostly evaporated, then add carrot through fennel seeds.
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5
Pour in cold water to cover by 1 inch, cover and braise in 325F oven until pork is fork tender (1-1/2 to 2 hours).
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6
Meanwhile, make almond cream sauce: in a saucepan simmer almonds in cream over medium heat 30 minutes, stirring often, to infuse cream with almond flavor.
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7
Strain out almonds and discard.
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8
Continue simmering cream about 30 minutes until reduced and thick enough to coat the back of a spoon.
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9
Season with salt and pepper and keep hot.
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10
When pork is done, pour 1 cup of braising liquid into a small saucepan and simmer over medium heat until reduced by half (meanwhile keep meat in the rest of the braising fluid to keep moist).
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11
When meat is cool enough to handle, shred pork and keep warm covered in the (unreduced) jus.
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12
Meanwhile, cook pasta in boiling salted water 8-10 minutes until al dente.
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13
Drain pasta and toss it with 1/2 cup of almond cream sauce to coat; divide among 4 plates.
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14
Drain pork and top each plate of pasta with 1/4 of the pork, a drizzle of the reduced juice, 1/4 of the remaining almond cream sauce and parsley to garnish.
