I've been wanting to make a slow roasted pork roast,
recipe compliments of Marc Vetri of Philly Vetri fame.
Axel from Lindenhof Farm provided the meat -
a gorgeous bone in pork shoulder.
Here it is after roasting according to the recipe -
I chose not to glaze the pork - why - I had other plans.
Shred the meat, set aside.
You'll only use about 3/4 pound for the recipe -
the rest you can save for leftovers
Reserve all of the roasting juices, defat.
Cook up some pasta from Vera Pasta.
In a large saute pan heat olive oil,
add a chopped shallot, 2 cloves of garlic
and a 1/2 tsp of red pepper flakes.
Saute until softened.
Add one bunch of kale cut into slivers,
toss to cook until wilted.
Add the roasted pork, pasta and the roasting liquid;
toss to combine.
Add a chopped tomato!
Season with salt and pepper;