• Ingredients: 45
  • Serves: 8
  • Prep: 45 min
  • Bake: 5 1/2 hr

Orecchiette with pulled-pork sugo with boneless pork butt roast, dried orecchiette, large onion, chopped, celery ribs, chopped, garlic cloves, chopped, dried oregano, tomato paste, dry white wine, reduced-sodium chicken broth, drained canned cannellini beans, rinsed, cider vinegar, grated grana padano plus additional for serving, extra-virgin olive oil. To make this orecchiette with pulled-pork sugo for 8 persons you will need 45 min for preaparation and 5 1/2 hr for baking.


  • 2 lb. boneless pork butt roast
  • 1 lb. dried orecchiette
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp. dried oregano
  • 1 1/2 tbsps. tomato paste
  • 1 cup dry white wine
  • 2 cups reduced-sodium chicken broth
  • 1/2 cup drained canned cannellini beans, rinsed
  • 1 tbsp. cider vinegar
  • 1/2 cup grated Grana Padano plus additional for serving
  • 1/4 cup extra-virgin olive oil

For tomato sauce:

For meatballs:

For pasta:

  • Equipment: a 12-to 16-quart nonreactive heavy pot or 2 smaller nonreactive pots; a 6-to 8-quart pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches.

For melted leeks:

To serve:

  • Special equipment: stand mixer with paddle attachment and dough hook, pasta machine or rolling pin, pizza stone or heavy baking sheet, food processor



  1. Step 1 Pat pork dry and sprinkle with 3/4 teaspoon salt. Roast in a small flameproof roasting pan tightly covered with foil, covered, 2 hours.

    For this step you will need

  2. Step 2 Uncover and continue roasting until some of the meat begins to pull apart easily, 1 to 2 hours more.
  3. Step 3 Cook orecchiette in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) 8 minutes (pasta will not be fully cooked).

    For this step you will need

  4. Step 4 Pour off all but 3 tablespoon fat from roasting pan and place pan over medium-high heat. Add onion, celery, and 1/2 teaspoon each of salt and pepper.

    For this step you will need

  5. Step 5 Cook, stirring occasionally, until softened, about 8 to 10 minutes. Add garlic and oregano and cook, stirring, 3 minutes.

    For this step you will need

  6. Step 6 Add tomato paste and cook, stirring, 3 minutes. Stir in wine, broth, beans, vinegar, and pork. Transfer to pasta pot and simmer uncovered for 30 minutes, stirring occasionally.

    For this step you will need

  7. Step 7 Add 1 cup reserved cooking liquid and bring to a simmer, then add orecchiette and cook, stirring occasionally, until al dente.
  8. Step 8 Remove from heat and stir in cheese and olive oil. Season with salt and pepper and thin sauce with additional cooking liquid if necessary.

    For this step you will need