I made this dish a year ago and loved it so much. I was excited to try it again as a company dinner because there is nothing I love more than having the whole meal done and ready when company arrives. For the most part this meal delivers.
I got the recipe from Food and Wine. I made to adjustments and that was I don’t have smoky salt nor have I been able to find it and I didn’t have champagne vinegar, but you can go here to find substitutes for stuff like that.
Pork Shoulder is an affordable cut, even better when you find it on mark down like I did. For the white wine use Trader Joe’s 2 Buck Chuck. This really is an affordable meal.
Smoky Pork Pappardelle
One 2-pound piece of boneless pork shoulder
Smoked sea salt – I used smoked paprika
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 – I used White wine 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
Preheat the oven to 300°. Season the pork with 1 1/2 tablespoons of smoked salt or smoked paprika. In a medium, enameled cast-iron casserole, heat the canola oil and once hot add the pork and cook over medium high heat, making sure all sides get browned, about 15 minutes. Transfer the pork to a plate.
Add the apple, onion, carrot, celery, garlic and thyme to the casserole and cook over moderate heat until beginning to brown, about 6 minutes. Add the tomato paste and cook, stirring, until it deepens in color, about 2 minutes. Add the wine and bring to a boil. Add the chicken stock, vinegar and honey and bring to a simmer. Add the pork, cover and transfer the casserole to the oven. Braise the pork for about 3 hours, turning once halfway through, until very tender.
Transfer the pork to a plate. Strain the sauce into a large bowl, gently pressing on the solids. Pour the sauce back into the pot. Using 2 forks, shred the pork; discard any large pieces of fat. Transfer the shredded pork to the sauce and stir in the mascarpone. Season the sauce with smoked salt and pepper. Cover and keep warm.
When company has arrived start a pot of salted water and bring to a boil, cook the pappardelle until al dente. Drain the pasta and transfer to the casserole with the sauce. Toss the pasta with the sauce you see above and the parsley over moderate heat until well coated, about 1 minute. Transfer the pasta to warm bowls.
I don’t have a picture of it all plated because I felt funny taking pictures of the food before I let my guests eat, but it looked beautiful.
You might be wondering what we were doing while the pasta was cooking. Well we were eating baked brie.
1 wedge of brie
2 Tbls honey
1/4 cup slivered almonds
1/4 cran raisins
Place the wedge of brie in small baking dish. Drizzle with honey, this is not only flavor, but glue for the slivered almonds that will get placed on top and sides of brie.
Bake at 400 degrees for 15 minutes. Toss cran raisins on top and bake another 5 minutes serve with toasty bread or crackers.
I served a salad with this meal. In keeping with the flavors I tossed my salad with cran raisins, slivered almonds and used a 18 yr old balsamic with blood orange olive oil.
This meal is time intensive at the beginning, but after that it just cooks and makes the house smell amazing. Best part is you can make the sauce up to 3 days ahead.
This makes a huge batch so we always have leftovers and it makes the best left overs. Craving it now!
Looking for more meal ideas to serve company, check out