Slow cooked meat is awesome. I used the meat and braising liquid as the sauce for a pasta but this could just as easily be served with mash or polenta. Because there was so much pork after it was shredded, it spread the amount of pasta a lot further also. If possible serve this with some good quality crusty bread.
Olive oil
1.2 kg pork shoulder roast
1/2 sprig rosemary stripped
Salt and pepper
1 beetroot in small dice
500gms mushroom in small dice
4 shallots (or 1 small onion) thinly sliced
4 cloves garlic chopped
2 cup red wine
1 cup chicken stock
2 tsp garlic oil
1/2 cup cream
Parsley chopped
1 packet of linguine
Parmesan cheese
Extra virgin olive oil
Preheat an oven to 140C. Season the pork with salt and pepper and rosemary then coat in some olive oil. Sear the pork on all sides in a large saucepan and remove to a clean plate. Add some more oil, the shallots, garlic and mushrooms, sauteing until the translucent and fragrant. Deglaze the pan with the wine. Return the wine/mushroom mixture to the boil, add the beetroot and stock and stir to combine. Place the pork on top with resting juices, baste with some of the mixture, cover with a lid and place in the oven for 2 .5 hours. Remove saucepan from the oven, remove the pork to a clean plate, place the pan on a medium low heat, add the cream and if necessary a little more stock. Cook the pasta. Shred the pork with two forks, it should fall apart easily, discard the fat and bone, add the pork to the sauce with a little parsley and garlic oil . Check for seasoning and mix through the pasta. Serve topped with a little extra virgin and Parmesan.
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