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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season the pork with salt and pepper. | 2. In a large enameled cast-iron casserole, heat the olive oil until shimmering. | 3. Add the pork in a single layer and cook over moderately high heat until the pieces are golden brown all over, about 12 minutes. | 4. Add the carrots, celery, onion and garlic and cook until softened and browned in spots, about 8 minutes. | 5. Add the tomatoes and their juices and bring to a simmer. | 6. Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes. | 7. Add the stock and bring to a boil. | 8. Cover and simmer over low heat until the pork is very tender, about 2 hours. | 9. Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs. | 10. Pulse just until the pork is shredded. | 11. Scrape the shredded pork and vegetables back into the casserole. | 12. Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper. | 13. Preheat the oven to 375°F. | 14. In a large pot of boiling salted water, cook the orecchiette until it is still firm to the bite, about 5 minutes; drain well. | 15. Add the orecchiette to the casserole and toss with the pork sauce. | 16. Scrape the pasta into a very large baking dish and sprinkle all over with the Parmigiano-Reggiano. | 17. Bake the casserole in the upper third of the oven for about 35 minutes, until golden brown on top and bubbling. | 18. Let the baked pasta stand for 10 minutes before serving. | 19. *The pork sugo can be refrigerated for up to 2 days; reheat before tossing with the orecchiette. | 20. **Serve with a Green salad and Rich, black-fruited Amarone Classico: 2004 Masi Costasera. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	3 1/4		boneless cut	1871.1376	0.0	332.0901	50.0934
kosher salt				605.2014	0.0	134.6403	3.4
black pepper			ground	-	-	-	-
extra virgin olive oil	3	tablespoons		605.2014	0.0	134.6403	3.4
carrot	4		cut	209.92	49.0496	4.7616	1.2288
celery rib	4		cut	605.2014	0.0	134.6403	3.4
onion	1		cut sweet	60.0	14.01	1.65	0.15
garlic clove	4		chopped	605.2014	0.0	134.6403	3.4
tomato	14	ounces	diced	71.4407	15.4391	3.4927	0.7938
red wine	1 1/2	1/2		-	-	-	-
thyme sprig	4			605.2014	0.0	134.6403	3.4
chicken broth	5	cups	low sodium	390.6	9.45	55.692	13.104000000000001
flat leaf parsley	2	tablespoons	chopped	605.2014	0.0	134.6403	3.4
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
red pepper flake	1/2	teaspoon	crushed	605.2014	0.0	134.6403	3.4
orecchiette	1 1/2	1/2		605.2014	0.0	134.6403	3.4
parmigiano reggiano cheese	2	cups	grated	605.2014	0.0	134.6403	3.4

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