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Ingredients

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

Description

For The Luscious Meat Sauce Here, Gerard Craft Braises Pork With Apples And Honey, Which Adds Some Unexpected Sweetness. Another Surprise: He Finishes The Pasta With A Sprinkling Of Smoked Salt.

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