Name: Braised Pork Shoulder with Onions and Rigatoni
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 6 to 8 servings
Ingredients: 1 boneless pork shoulder, about 4 lb (1.8 kg), tied; 1/4 cup (60 ml) olive oil; 4 cups (1 litre) chicken broth; 6 onions, coarsely chopped; 6 cloves garlic, coarsely chopped; 1 bottle (12 oz/341 ml) pale ale; 1 lb (454 g) rigatoni; 3/4 lb (340 g) trimmed green beans, cut into 2-inch (5 cm) pieces and blanched; 1/2 cup (35 g) grated Parmigiano-Reggiano cheese; 1/2 cup (25 g) flat-leaf parsley, chopped; Salt and pepper

Note from Ricardo

The meat can be braised 1 or 2 days ahead of time, but it’s best to add the rigatoni at the last minute.

The pasta’s al dente texture will balance the very tender, slow-cooked pork.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Braised Pork Shoulder with Onions and Rigatoni

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Note from Ricardo

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