Serves 1
Directions
- 1Roughly chop the fresh rosemary.
- 2Cut the pork shoulder into large chunks.
- 3Season the pork chunks generously with salt and pepper.
- 4Heat oil in a heavy-bottomed pot and sear the pork chunks on all sides.
- 5Remove the seared pork from the pot.
- 6Deglaze the pot with red wine.
- 7Add the chicken stock to the pot.
- 8Pour in the jar of marinara sauce.
- 9Stir in the chopped rosemary and minced garlic.
- 10Return the seared pork to the sauce, cover, and cook.
- 11Add the al dente pasta to the cooked pork and sauce.
- 12Add chopped parsley and toss to combine.
- 13Transfer to a baking dish and bake until crispy and golden brown on the edges.
- 14Top with freshly grated parmesan, a drizzle of olive oil, and more parsley to serve.
Ingredients
- 2 lbs boneless pork shoulder
- kosher salt (optional)
- black pepper (optional)
- 1 tbsp cooking oil
- 1 cup red wine
- 1.5 cups chicken stock
- 1 jar wild rosemary marinara
- 2 tbsp rosemary, chopped
- 3 clove garlic, minced
- 1 pack pasta
- parmesan cheese (optional)
- parsley (optional)
- olive oil (optional)
Equipment
knifecutting boardtongswire cooling rackdutch ovenwooden spoonspatulaslotted spoongrater
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