Pulled Pork Pasta

This tasty dish was inspired by chef Michael Symon, whose serves a similar dish at his restaurant Lolita here in Cleveland. The original dish is made with a different type of pasta and with diced pancetta, but in my home we decided it is just as tasty and healthier to leave out the bacon.

Ingredients:

1/2 lb. pork roast
1/2 lb. thick spaghetti
2 cups vegetable broth
2 cloves garlic
1 T olive oil
3 egg yolks
1/2 t salt
1/2 t pepper
1 cup grated Romano cheese
1 cup grated Fontina cheese

Combine pork roast and vegetable broth in slow cooker and cook for at least four hours. Drain most of the broth to a separate bowl. Shred pork using two forks, leaving in slow cooker with a small amount of broth on low heat to stay warm.

Cook pasta according to directions. Drain pasta and set aside. Dice garlic and sauté with one tablespoon olive oil for a few minutes in pan used to cook pasta. Add broth and heat until boiling. Separate eggs and stir yolks just enough to break. Add yolks to boiling broth, stirring constantly until mixed. If you care what your food looks like, you can strain the broth at this point to remove the bits of cooked egg white that always sneak through. By this point, I'm usually too hungry to care about straining the broth.

Reduce heat to medium. Add grated cheese slowly, stirring often until all cheese has melted. Add salt and pepper. Add shredded pork and remaining broth, stirring until pork is well covered in sauce. Add pasta last, stirring until mixed well with sauce and pork.

Makes 5 to 6 servings. The sauce is thin, so you may need a ladle to ensure the first few servings get the sauce that may be hiding at the bottom of the pan. This recipe tastes even better after the pasta and pork has had a chance to soak up the flavors in the refrigerator overnight.

References:
http://lolitarestaurant.com/