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Here, chef Ethan Stowell prepares a pork sugo, or rich gravy, by braising pork shoulder until it almost falls apart, shredding it in a food processor and mixing it with a red-wine-and-tomato sauce. He then bakes it with orecchiette under a topping of Parmigiano cheese until crispy. The dish is an excellent alternative to the usual baked pasta, because it's not as heavy and cheesy but still delicious and satisfying.