Smoky Pork Pappardelle

Ingredients

• 2 clove(s) garlic
• 3 thyme sprigs
• 0.5 cup(s) tomato paste
• 1 cup(s) dry white wine
• 2 cup(s) chicken stock or low-sodium broth
• 0.3333 cup(s) Champagne vinegar
• 3 tablespoon(s) honey
• + 12 more ingredients
• • 1 2-pound piece of boneless pork shoulder
  • 1 medium onion
  • 3 tablespoon(s) mascarpone cheese
  • Freshly ground pepper
  • 1 tablespoon(s) chopped flat-leaf parsley
  • Extra-virgin olive oil
  • 1 Granny Smith apple
  • 2 tablespoon(s) canola oil
  • Smoked sea salt
  • 1 pound(s) pappardelle
  • 1 celery rib
  • 1 carrot

Preheat the oven to 300°. Season the pork with 1 1/2 tablespoons of smoked salt. In a medium, enameled cast-iron casserole, heat the canola oil until shimmering. Add the pork and cook over moderately high heat, turning, until browned on all sides, 15 minutes. Transfer the pork to a plate. Add the...

View full recipe at Food & Wine