- One 2-pound piece of boneless pork shoulder
- Smoked sea salt
- 2 tablespoons canola oil
- 1 Granny Smith apple, cut into 1-inch dice
- 1 medium onion, cut into 1-inch dice
- 1 carrot, cut into 1-inch dice
- 1 celery rib, cut into 1-inch dice
- 2 garlic cloves, crushed
- 3 thyme sprigs
- 1/2 cup tomato paste
- 1 cup dry white wine
- 2 cups chicken stock or low-sodium broth
- 1/3 cup Champagne vinegar
- 3 tablespoons honey
- 3 tablespoons mascarpone cheese
- Freshly ground pepper
- 1 pound pappardelle
- 1 tablespoon chopped flat-leaf parsley
- Extra-virgin olive oil, for drizzling
- Preheat oven to 300°. Season the pork with 1 1/2 tbsp smoked salt. In a medium, enameled cast-iron casserole, heat canola oil until shimmering. Add the pork and cook over moderately high heat, turning, for 15 minutes. Transfer the pork to a plate.
- Add the apple, onion, carrot, celery, garlic and thyme to the casserole and cook over moderate heat until beginning to brown, about 6 minutes. Add the tomato paste and cook, stirring, until it deepens in color, about 2 minutes. Add the wine and bring to a boil. Add the chicken stock, vinegar and honey and bring to a simmer. Add the pork, cover and transfer the casserole to the oven. Braise the pork for about 3 hours, turning once halfway through.
- Transfer the pork to a plate. Strain the sauce into a large bowl, gently pressing on the solids. Pour the sauce back into the pot. Using 2 forks, shred the pork. Transfer the shredded pork to the sauce and stir in the mascarpone. Season the sauce with smoked salt and pepper. Cover and keep warm.
- Meanwhile, in a large pot of boiling salted water, cook the pappardelle until al dente. Drain pasta and transfer to the casserole with the sauce. Toss pasta with sauce and parsley over moderate heat until well coated, about 1 minute. Transfer the pasta to warm bowls. Drizzle with olive oil, sprinkle with smoked salt and serve.