• 3 3/4 lb. boneless pork shoulder roast, quartered
• Kosher salt and freshly ground pepper, to taste
• 1 cup all-purpose flour
• 3 Tbs. olive oil
• 3/4 cup diced pancetta
• 1 yellow onion, diced
• 3 carrots, peeled and cut into 3/4-inch dice
• 3 fennel bulbs, cut into slices 1/2 inch thick
• 1 Tbs. minced garlic
• 1 3/4 lb. cremini mushrooms, quartered
• 1 can (28 oz.) diced tomatoes, drained
• 3 Tbs. mushroom demi-glace
• 3 Tbs. tomato paste
• 1 cup red wine
• 1 cup chicken broth
• 3/4 lb. pappardelle, cooked al dente

Season the pork with salt and pepper. Dredge the pork in the flour, shaking off the excess. In the stovetop-safe insert of a slow cooker over medium-high heat, warm 2 Tbs. of the olive oil. Working in batches, brown the pork on all sides, about 8 minutes per batch. Transfer the pork to a platter.

Reduce the heat to medium, add the pancetta to the insert and cook, stirring occasionally, until browned, 3 to 5 minutes. Add the onion, carrots and fennel and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Transfer to a bowl.

Increase the heat to medium-high and warm the remaining 1 Tbs. olive oil. Add the mushrooms and cook, stirring occasionally, until browned, about 15 minutes. Transfer to a bowl. Add the tomatoes, demi-glace, tomato paste, wine and broth to the insert and bring to a simmer. Add the pork, pancetta mixture and mushrooms and transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturer’s instructions until the pork is very tender, about 5 hours.

Fold the pasta into the ragù and sprinkle with the parsley. Divide the pasta and sauce among individual bowls and serve immediately. Serves 6 to 8.

other directions

source: williams-sonoma

• 1 whole egg
• 1 tablespoon water
• 1-ounce dried apple rings
• 1 whole pork tenderloin, approximately 1 pound
• 4 1/2 ounces thinly slice prosciutto ham
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon all-purpose flour
• 1 sheet puff pastry, thawed completely
• 1 tablespoon whole-grain mustard

Place a rack in the upper third of the oven and heat to 400 degrees F.

Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.

Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.

Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.

Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.

Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.

Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

other directions

source: Alton Brown and his wonderful Good Eats program

• 1 jar (32 ounces) sauerkraut, undrained
• 1-1/2 tablespoons sugar
• 12 ounces of amber ale – i used a Leinenkugel Amber Ale
• 3-1/2 pounds boneless pork shoulder or pork butt roast
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Paprika

Place sauerkraut in 5-quart slow cooker. Sprinkle with sugar; add beer. Place pork, fat side up, on top of sauerkraut mixture; sprinkle evenly with remaining ingredients.

Cover; cook on HIGH 6 hours.

Remove pork to serving platter. Remove sauerkraut with slotted spoon; arrange around pork. Spoon 1/2 to 3/4 cup cooking liquid over sauerkraut.

source: Cooking With Beer