Pork Ragu al Maialino Serves 4

Using a sharp knife, remove the thick skin from the pork, leaving a sheen of fat on top of the meat. Season aggressively w salt and place in the refrigerator until ready to use, as long as overnight. Preheat oven to 350. Place a deep saucepan or Dutch oven over med-hi heat and add 2T olive oil. When it shimmers, gently cook vegetables until they begin to soften, about 10 min. Add stock and thyme and bring to a simmer, then season w s&p. Rinse pork to remove excess salt, dry w paper towel and add to seasoned broth. Cover and bake 90 min or more, until meat just begins to pull away from bone. Allow meat and broth to cool on the stove 30 min, or until you can touch meat with your hands. Remove pork and gently pull meat from bone, then tear the chunks into bite sized pieces. Place in large bowl. Strain liquid into separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use. Place a large pot over medium high heat and add pork and braising liquid. Boil, then lower heat to medium and cook until the liquid is reduced by half. Add butter and stir. Meanwhile, cook the pasta in salted water. Drain and add to the sauce along w a splash of pasta water. Simmer one minute, then add lemon juice, half of cheese, one T of olive oil and parsley. Stir and serve immediately, topped w arugula and remaining cheese.

Arugula 1 bunch
Butter 4T unsalted
Celery 1 stalk, cut in large pieces
Cheese 2T grated Padana
Fennel 1 small bulb, cut in large pieces
Lemon Juice, Fresh 2T
Olive Oil 3T
Onion 1 med, cut in large pieces
Parsley 1T chopped
Pasta 1 lb large
Pork 4lb shoulder, bone in
Stock 1qt chicken
Thyme 3 springs fresh