MEATS - Pork - Pork Shoulder Alla Genovese

By cespuglio

Ingredients

• Pork shoulder (6-10 lbs)
• Salt and Pepper
• 3 Tablespoons olive oil
• 5 slices bacon, in small pieces
• 2 large onions
• 4 carrots
• 2 stalks celery
• 5 cloves garlic
• 3 Tablespoons tomato paste
• 2 cups chicken broth
• 1 lb rigatoni
• Parmesan cheese.

Preparation

Step 1

Preheat oven to 375 degrees

Remove most fat from pork shoulder; salt and pepper well all over. In an 8 quart Dutch oven, heat olive oil, add the bacon pieces and cook until bacon has rendered its fat. Remove bacon bits to paper towel and set aside. Brown shoulder on all sides in oil mixture.

In food processor, combine onions, carrots celery, garlic and tomato paste. Process to a paste consistency. Add to Dutch oven along with bacon bits. Cover and place in oven.

After 1 ½ hrs, add the broth and continue baking for another 1 ½ hours.

Cook rigatoni until tender. Remove pork from Dutch oven. Cut a small fraction of meat into bite size pieces and return pieces to Dutch oven. Cut remaining pork into slices.

To serve: Spoon pork sauce over rigatoni and sprinkle with parmesan cheese. Serve pork slices separately.