- 2 pounds boneless pork shoulder
- Salt and freshly ground pepper
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, smashed and peeled
- 1 cup dry white wine
- 3 cups chicken stock
- 1 sprig rosemary
- 1 bay leaf
- 4 ears Zellwood corn, kernels removed from cob
- 1 cup heavy cream
- 1 cup chicken stock
- Salt and freshly ground pepper, to taste
- 1 small onion, cut into ½-inch pieces
- 2 stalks celery, cut into ½-inch pieces
- 1 carrot, peeled and cut into ½-inch pieces
- 2 parsnips, peeled and cut into ½-inch pieces
- 2 purple top turnips, peeled and cut into ½-inch pieces
- A few sprigs fresh thyme
- 2 tablespoons olive oil, plus more for greasing pan and drizzling
- 1 pound penne or other tubular pasta
- ½ bunch Swiss chard, coarsely chopped
- 6 ounces fresh goat cheese, crumbled
- ½ cup fresh bread crumbs
For the Pork:
Season pork generously with salt and pepper. Heat oil in a large Dutch oven over medium- high heat. Add pork and brown on all sides, about 10 minutes. Transfer pork to a plate.
Add onion, carrots, celery, and garlic to Dutch oven. Cook, stirring, until lightly browned, about 5minutes. Add wine and use a wooden spoon to scrape up any browned bits from bottom of pot.
Add chicken stock, rosemary, and bay leaf and bring to a boil.
Return pork to pot along with any accumulated juices and reduce to a gentle simmer. Cover and let cook gently, turning every 30 minutes, until tender, about 2 hours. Let cool enough to handle.
Transfer meat from liquid to large bowl and pull into 1-inch pieces. Moisten pulled pork with some of the cooking liquid, and set aside.
For the Casserole:
Combine corn, cream, stock, and pinch salt in saucepan and bring to a simmer. Cook untilcorn is quite tender, about 4 minutes. Let cool, then purée in blender until smooth. Set aside while you cook veggies.
Heat oven to 375°. Toss onion, celery, carrot, parsnips, turnips, and thyme in oil. Season with salt and pepper. Roast in oven, tossing occasionally, until lightly browned, about 30 minutes.
Meanwhile, cook pasta in salted water until al dente. Drain and set aside.
Toss cooked pasta, braised pork pieces, roasted veggies, and chard in large bowl. Season to taste.
Grease a 9-by-11-inch baking dish. Fill halfway up with pasta mixture. Add half of the creamed corn. Repeat until casserole is full and then top with goat cheese and bread crumbs. Drizzle with olive oil and bake until browned, 25–30 minutes.
Recipe courtesy of Bijou Café