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;

Enjoy!