Allison Arevalo’s Pappardelle with Roasted Pork and Mushrooms
Serves 6to 8 INGREDIENTS
3pounds boneless pork shoulder
Kosher salt, freshly ground black pepper 6tablespoons extravirgin olive oil, divided 2 large leeks, white and light green parts only, finely chopped 3cloves garlic, thinly sliced
8 ounces shiitake mushrooms, stems trimmed, cut into ½-inch strips 28-ounce can whole, peeled San Marzano tomatoes, drained, juices reserved for another use 1pound fresh or dried pappardelle (see note)
DIRECTIONS
Heat the oven to 325 degrees.
Season the pork shoulder all over with salt and pepper. Heat half the olive oil in a large Dutch oven over mediumhigh heat. Sear the pork on all sides, about 2minutes per side or 12minutes total, until a golden brown crust forms. Cover the pot and transfer to the oven on the middle rack. Cook for 3to 3½ hours, until the meat easily falls apart. Remove the pork from the oven and shred it with a fork. Give the shredded pork a good stir to cover the meat in all the juices. (The pork can be prepared to this point a day before serving. Cool to room temperature in the pot, then chill overnight. Remove from refrigerator 1 hour before reheating on the stove.)
Heat the remaining 3 tablespoons olive oil in a large skillet. Add the leeks and a sprinkle of salt, and saute for about 4 minutes, or until they begin to soften. Add the garlic and cook for 30 seconds. Add the mushrooms and a few grinds of black pepper. Cook for about 10minutes, stirring occasionally, or until the mushrooms start to brown and crisp. Add the tomatoes, gently breaking them into large pieces with your hands as you add them to the pot. Decrease the heat to low and simmer the sauce while you cook the pasta.
Fill a 6-quart pot with water. Bring it to a boil and add 2 tablespoons salt. Add the pasta and stir. Cook until slightly firmer than al dente, 1minute less than it says on the package.
While the pasta is cooking, pour the mushroom sauce into the pot with the pork and gently stir to combine. Season to taste. When the pasta is ready, use tongs to transfer it directly to the pot with the pork and gently toss. Pour onto a large platter and serve family-style with grated cheese. Note: This makes enough sauce for 2pounds of pasta.