Smoky Pork Pappardelle Recipe

Name: Smoky Pork Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 2-pound piece of boneless pork shoulder; Smoked sea salt; 2 tablespoons canola oil; 1 Granny Smith apple, cut into 1-inch dice; 1 medium onion, cut into 1-inch dice; 1 carrot, cut into 1-inch dice; 1 celery rib, cut into 1-inch dice; 2 garlic cloves, crushed; 3 thyme sprigs; 1/2 cup tomato paste; 1 cup dry white wine; 2 cups chicken stock or low-sodium broth; 1/3 cup Champagne vinegar; 3 tablespoons honey; 3 tablespoons mascarpone cheese; Freshly ground pepper; 1 pound pappardelle; 1 tablespoon chopped flat-leaf parsley; Extra-virgin olive oil, for drizzling

Servings: persons

One 2-pound piece of boneless pork shoulder
Smoked sea salt
2 tablespoons canola oil
1 Granny Smith apple, cut into 1-inch dice
1 medium onion, cut into 1-inch dice
1 carrot, cut into 1-inch dice
1 celery rib, cut into 1-inch dice
2 garlic cloves, crushed
3 thyme sprigs
1/2 cup tomato paste
1 cup dry white wine
2 cups chicken stock or low-sodium broth
1/3 cup Champagne vinegar
3 tablespoons honey
3 tablespoons mascarpone cheese
Freshly ground pepper
1 pound pappardelle
1 tablespoon chopped flat-leaf parsley
Extra-virgin olive oil, for drizzling

1
Preheat the oven to 300.
2
Season the pork with 1 1/2 tablespoons of smoked salt.
3
In a medium, enameled cast-iron casserole, heat the canola oil until shimmering.
4
Add the pork and cook over moderately high heat, turning, until browned on all sides, 15 minutes.
5
Transfer the pork to a plate.
6
Add the apple, onion, carrot, celery, garlic and thyme to the casserole and cook over moderate heat until beginning to brown, about 6 minutes.
7
Add the tomato paste and cook, stirring, until it deepens in color, about 2 minutes.
8
Add the wine and bring to a boil.
9
Add the chicken stock, vinegar and honey and bring to a simmer.
10
Add the pork, cover and transfer the casserole to the oven.
11
Braise the pork for about 3 hours, turning once halfway through, until very tender.
12
Transfer the pork to a plate.
13
Strain the sauce into a large bowl, gently pressing on the solids.
14
Pour the sauce back into the pot.
15
Using 2 forks, shred the pork; discard any large pieces of fat.
16
Transfer the shredded pork to the sauce and stir in the mascarpone.
17
Season the sauce with smoked salt and pepper.
18
Cover and keep warm.
19
Meanwhile, in a large pot of boiling salted water, cook the pappardelle until al dente.
20
Drain the pasta and transfer to the casserole with the sauce.
21
Toss the pasta with the sauce and the parsley over moderate heat until well coated, about 1 minute.
22
Transfer the pasta to warm bowls.
23
Drizzle with olive oil, sprinkle with smoked salt and serve.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: One 2-pound piece of boneless pork shoulder, Smoked sea salt, 2 tablespoons canola oil, 1 Granny Smith apple, cut into 1-inch dice, and more.

Yes, Smoky Pork Pappardelle falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Pork Pappardelle

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