Italian-Style Braised Pork Shoulder & Sausages

By Larry

Ingredients

• 3 1/2 lbs boneless port shoulder roast
• Kosher salt and ground pepper, to taste
• 2 tbsp vegetable oil
• 1 lb sweet Italian sausage links
• 1 jar Italian Braising gravy
• 12 oz. pappardelle, cooked al dente and drained
• 1 oz. arugula
• Shaved Parmigiano-Reggiano cheese for garnish
• Extra-virgin olive oil

Details

Servings 6

Preparation

Step 1

Season pork on both sides with salt and pepper. Preheat Multicooker on brown/saute setting to 400 F. according to manufacturee's instructions. Warm oil in multicooker until almost smoking. Add pork and sausages; cook until browned on all sides, 8-10 minutes. Add Italian Braising Gravy. Set multicooker on slow cook-high setting. Cover and cook until pork is fork tender, about 4 hours.

Skim fat off sauce. Place pork and sausages in center of large platter. Add pasta to sauce in multicooker; toss to coat evenly. Add arugula; toss until just wilted. Arrange pasta around pork and sausages; garnish with cheese. Lightly drizzle with olive oil. Serve immediately.