Pork Ragu with Broken Pasta

Makes food 

 24 hour advanced preparation required. 

 Ingredients 

 4-6 pounds bone-in pork shoulder (or country ribs with pork bones) 1 teaspoon of each salt, pepper, onion powder, and garlic powder 1 large onion, chopped 1 rib celery, chopped 1 box lasagna 1 large fennel bulb, chopped 1 quart chicken broth ½ cup Parmesan cheese 3 tablespoons lemon juice 5 sprigs of thyme 4 tablespoons of butter Large handful of arugula leaves 

 Instructions 

 1. Cut fat off pork, rub with salt/pepper/onion powder/garlic powder mix. Refrigerate overnight. 2. Preheat oven to 350°. In cast iron dutch oven on stovetop on med-high cook onion, fennel, and celery in olive oil until they soften. 3. Add thyme and chicken broth, heat to simmer. Add pork, cover, and put in oven for 2 hours. 4. When done, remove from oven, remove lid, and let the meat cool in the broth for 30 minutes. 5. Break pasta into large pieces, cook until al-dente. 6. Remove pork, gently pull meat and tear into bite-size chunks. 7. Strain liquid, discarding solids. Return to stove, boil to reduce by half. Remove from heat. 8. Add al-dente lasagna and pork, stir in 4T butter to emulsify. 9. Add lemon juice, Parmesan cheese, and arugula. Stir. 10. Serve in bowls. 

 Source 

 Dad