INGREDIENTS
1
piece of boneless pork shoulder
Smoked sea salt
2 tbsp
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 tbsp
honey
3 tbsp
mascarpone cheese
Freshly ground pepper
1 lb
pappardelle
1 tbsp
chopped flat-leaf parsley
Extra-virgin olive oil, for drizzling