- 1 2 1/2-pound piece trimmed pork butt/shoulder, at room temperature
- Salt and pepper
- 1 teaspoon fennel seed
- Olive oil
- 1 bulb garlic, cloves crushed
- 1 onion, chopped
- 2-3 ribs celery plus leafy tops, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 herb bundle of parsley, thyme and rosemary
- 1 cup dry vermouth or white wine
- 2 Meyer lemons, 1 sliced, 1 to juice
- 2 cups chicken stock
- 1 teaspoon mild honey or agave
- 3-4 cups arugula leaves, coarsely chopped
- 1 pound pappardelle or egg tagliatelle
- Parmigiano Reggiano cheese, for shaving
Pre-heat the oven to 325ºF.
Pat the pork dry, then season with salt, pepper and fennel. Heat just enough olive oil to coat the bottom of a Dutch oven over medium to medium-high heat. When the oil smokes, add the meat and caramelize on all sides; remove to a plate.
Add the garlic cloves, onion, celery and herb bundle to the pan and season with salt and pepper. Cook to soften a bit, 5 minutes. Deglaze the pan with the vermouth or wine, then add the lemon slices, stock and pork back to the pot. Cover and roast for 3 hours.
Bring a large pot of water to boil for the pasta.
Remove the pork to a platter, strain sauce over pot. Cook and reduce by half then add lemon juice and honey.
Cook the pasta in salted water to al dente. Add a ladle of starchy water to the sauce just before straining.
Pull the pork; separate out the fat.
Toss the pasta with the sauce and pork and wilt in the arugula. Add some shaved Parmigiano Reggiano and serve on a warm platter or in shallow bowls.