Saturday, October 27, 2012

Pork + Pasta = Perfection

I've been wanting to make a slow roasted pork roast, 
recipe compliments of Marc Vetri of Philly Vetri fame.
Axel from Lindenhof Farm provided the meat - 
a gorgeous bone in pork shoulder.
Here it is after roasting according to the recipe - 
I chose not to glaze the pork - why - I had other plans.
 Shred the meat, set aside.
You'll only use about 3/4 pound for the recipe - 
the rest you can save for leftovers
Reserve all of the roasting juices, defat.

Cook up some pasta from Vera Pasta.

In a large saute pan heat olive oil,
add a chopped shallot, 2 cloves of garlic 
and a 1/2 tsp of red pepper flakes.
Saute until softened.
Add one bunch of kale cut into slivers,
toss to cook until wilted.
Add the roasted pork, pasta and the roasting liquid;
toss to combine.
Add a chopped tomato!
Season with salt and pepper;


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