Bourbon Braised Pork Cavatelli
Pork slow cooked in bourbon and cider and tossed with cavatelli and kale. Served with lots of parm and fresh ricotta.
Servings: 3 people
Ingredients
- 1 large onion diced
- 2 carrots diced
- 10 leaves sage chopped
- 1 sprig rosemary leaves removed and chopped
- 3 cloves garlic diced
- 1/2 cup bourbon
- 2 cups apple cider plus more as needed
- 2 tablespoons apple cider Vinegar
- 2 tablespoons soy sauce
- 2 tablespoons paprika
- 1 teaspoon crushed red pepper
- 1 teaspoon coriander
- 1.5 pounds pork shoulder cut into chunks
- 1 pound cavatelli
- 4 cups packed chopped kale
- 1/2 cup grated parm
- 1 cup fresh ricotta
Instructions
- Preheat oven to 325.
- Saute the onion and carrot for about 5 minutes. Add in the garlic, rosemary, and sage and cook 2 minutes.
- Add in the bourbon, cider, vinegar, soy, paprika, red pepper, coriander, and pork. Stir well and season with salt and pepper Place into the oven with no lid.
- After an hour and a half, stir the pork and add more cider if needed. Pork chunks should not be submerged.
- After another hour and a half, stir again and add the kale. Break up the pork as you stir. Add more cider again if needed. Back to the oven for 30 minutes.
- Boil water and cook the cavatelli. Right as it is about done, pull the pot of pork from the oven. Strain the cavatelli and put them right into the pork mixture. Stir well to combine. Add in the parm.
- Serve the pasta and top with more parm and a few spoonfuls of ricotta.