We love the long braise and fork-tender meat of carnitas. And I love a slow-simmered ragu. For years I’ve craved a pasta sauce that put them together … now, here it is.
Whole Grain Einkorn Rigatoni with Pulled Pork Ragu
1 tbsp. ground fennel
¼ tsp. nutmeg
½ tsp. red pepper flakes
1-½ tsp. sea salt, divided
2 pounds boneless pork shoulder, trimmed of excess fat and cut into 2-inch chunks
1 tbsp. jovial extra virgin olive oil
2 cups diced onion
1 cup diced fennel
1 cup peeled and diced carrots
3 cloves garlic, minced
Freshly ground black pepper
½ cup dry white wine
1 cup jovial crushed tomatoes
½ cup chicken or vegetable stock
12 ounces jovial whole grain einkorn rigatoni
- Preheat oven to 275.
- Mix together ground fennel, nutmeg, red pepper flakes and 1 teaspoon salt in a medium bowl. Toss pork pieces in spice mixture to coat well and set aside.
- Heat olive oil in a Dutch oven over medium heat. Add onion, fennel, carrot, garlic, 1/2 teaspoon salt and pepper. Sauté 10 minutes, until vegetables are just beginning to brown. Pour in wine and scrape up any bits stuck to the bottom of the pan.
- Nestle the pork pieces into the vegetables, cover the pot and transfer to the oven. Cook, covered, for 2 hours.
- Remove pot from the oven and let rest for 5 minutes. Uncover and thoroughly skim off fat (the clear liquid; once you get to the cloudy liquid you’ve hit juice) with a spoon, then shred the pork with two forks (it will be so tender, just pressing on it with the back of a fork will do most of the work). Discard any large lumps of fat.
- Pour tomato puree and stock into the pot with the pork and mix to incorporate all. Move the pot back to a burner and simmer uncovered over low heat for 30 minutes.
- While sauce is simmering, bring a large pot of salted water to a boil. Cook rigatoni for 10 minutes and drain. Toss well with sauce and serve.