Ingredients:
1 10-12 lb. pork picnic shoulder
1 can chicken broth
1 carrot, chopped
2 ribs of celery, chopped
1 onion, chopped
4 bunches spring onions (can substitute scallions if spring onions not available)
1 pint Brussels sprouts
1 cup golden raisins
½ cup verjus (substitute white wine vinegar)
1 Tb. olive oil
½ onion, chopped
1 Tb. butter
Salt & Pepper to taste
Herbs to taste (tarragon, dill, parsley or whatever you have on hand)
Ricotta, if desired
Fresh cavatelli from market
Preparation:
Season pork picnic shoulder with salt and pepper overnight.
Roast for 3-4 hours 325ºF with broth, carrots, celery and onion OR roast all those ingredients in a crockpot (though it might take longer than oven roasting. In either case, the meat is done when it is ready to fall off the bone.)
When done, remove shoulder, set aside liquid, straining out vegetables. Allow meat to cool. After meat cools, pull it off in small pieces.
Remove spring onion bottoms, wash and slice thinly. Clean Brussels sprouts, remove stems and peel leaves. Set aside.
Place raisins in small pot with verjus (or white wine vinegar); steam until raisins plump and absorb the liquid.
Make cavatelli according to package instructions.
In large sauté pan, heat oil, sweat onions, add Brussels sprouts, a cup of the reserved liquid, and continue to add as needed to form glaze. If the broth reduces too much or is absorbed into the pasta, add more to the pan to coat the pasta….it should be a little saucey, but not runny and loose. Add raisins, pork and pasta. Add butter and finish with herbs to taste. Serve with dollop of ricotta cheese, if desired.