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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the thick skin from the pork, leaving a thin layer of fat on top of the meat. Season heavily with salt and place in the refrigerator until ready to use, as long as overnight. | 2. Preheat the oven to 350°F Place a deep saucepan over medium-high heat and add 2 tablespoons olive oil. Gently cook the onion, celery and fennel until they begin to soften, about 10 minutes. Add the stock and thyme and bring to a simmer. Season to taste with salt and pepper. | 3. Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven for 90 - 120 minutes, until the meat just begins to pull away from the bone. | 4. Cool meat and broth on the stove top for 30 minutes. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large bowl. | 5. Strain the broth into a separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use. | 6. When ready to make, put a large pot of salted water over high heat and bring to a boil. While the water is heating up, place a large pan over medium-high heat and add the pork and covering liquid. Bring to a boil, then lower heat to medium and cook until the liquid is reduced by half. Add the butter and stir to emulsify into a sauce. | 7. Meanwhile, cook the pasta in salted water according to the directions on the package, 10 to 12 minutes. When it is finished, drain and add to the sauce along with a splash of pasta water. Simmer for 1 minute, then add the lemon juice, half of the cheese, a tablespoon of olive oil and the parsley. Stir to incorporate. | 8. Serve along with remaining cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	1	pounds		575.7346	0.0	102.1816	15.4134
salt				-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		peeled cut	44.0	10.274000000000001	1.21	0.11
celery rib	1		cut	-	-	-	-
fennel bulb	1		trimmed cut	-	-	-	-
chicken stock pork	1	quart		-	-	-	-
thyme	3	sprigs		-	-	-	-
black pepper			ground	-	-	-	-
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
lasagna noodle	2	boxes		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
cheese	2	tablespoons	grated	59.5688	0.3949	3.6112	4.8499
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.