An impressive and delicious make ahead dish to serve a crowd. The flavors were rich and very satisfying. I only needed about a pound of the orecchiette as the pork sugo was the star of this show! I will certainly be making this one again.

November 5, 2009

This is, hands down, my favorite Food & Wine recipe. We love to cook this on a Sunday but wait until later in the week to bake it, making it a quick and tasty mid-week meal. In response to one of the other reviews, pork shoulder is pretty fatty, so as I am cubing the meat, I cut off a lot of the fat. You can also skim a lot of the fat off the top of the sauce before returning the shredded meat.

April 26, 2009

This was just OK. The amount of pasta was overwhelming to the dish. I thought it tasted much like a roast but more prep time. I wouldn't make it again.

March 14, 2009

Very easy to do... made a day ahead and then finished it off the afternoon before the dinner party... everyone loved it!

January 26, 2009

This isn't so much a review as a question.... I've never made this type of dish and found myself confused at a couple places. I might have had too much fat on my pork. It seemed like there was so much juice from the pork that it diluted the wine/tomatoes. The final sauce prior to putting the pasta in was very watery.  Was I supposed to pour some out before putting the shredded pork back in? I've not baked it yet, so maybe I'm just worried too early? the pork itself looks less shredded and more, pate like.... any suggestions?

December 6, 2008

This is a fabulous recipe - very easy & a do-ahead. Next time I will make more sauce and use 2 lbs of orecchiette. As written, it feeds more than 8 pple with garlic breadsticks & a tossed salad.

October 14, 2008

Loved this recipe - super easy and delicious.  I had to brown the pork in batches because I used a cast iron dutch over for the braise.

October 12, 2008

Made this for guests and they loved it. It is so simple because you can make the pork a couple of days ahead.  Next time I will add a little less pasta. I served this with a salad and garlic bread.

October 5, 2008

This is delicious! Not sure that you need to cook the pork for quite as long as it all gets shredded in the end. My new favorite sauce!

September 22, 2008