This dish combines the rich, savory flavors of slow-cooked pulled pork with creamy mascarpone and zesty lime, all atop buttery pasta. Perfect for a hearty dinner, this pork is slow-cooked to perfection with apples, onions, and white wine, ensuring it's tender and flavorful. Let’s get started!

Recipe for Buttered Pasta with Slow-Cooked boneless shoulder roast and Mascarpone Lime Cream

Ingredients

• 1 pack of Campo Grande Boneless Shoulder Roast or Ibérico Coppa
• 2 medium apples, peeled and sliced
• 2 medium onions, sliced
• 2 cups white wine
• 4 tablespoons seasoning of your choice
• Aluminum foil for covering
• 1 lb pasta of your choice
• 4 tablespoons unsalted butter
• 3 garlic cloves, peeled
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 cup mascarpone cheese
• 1/2 cup grated Parmesan cheese
• Zest of 2 limes
• Extra virgin olive oil, for drizzling
• Additional lime zest, for garnish

Preparation

1. Preheat your oven to 350°F. Season the boneless shoulder generously with the seasoning, ensuring all sides are coated. In a large roasting pan, place the shoulder, sliced apples, onions and pour 1 cup of white wine into the roasting pan. Cover the pan tightly with aluminum foil.
2. Roast the pork in the preheated oven for approximately 50 minutes for every pound of meat. This will be around 2 hours. Cook the pork until the internal temperature reaches 205°F.Once cooked, remove the pork from the oven and let it rest, still covered, for about 1 hour.
3. After resting, shred the pork using two forks, mixing it with the cooked apples and onions for added flavor.
4. Cook the pasta according to the package instructions until al dente.Drain the pasta, reserving about 1/2 cup of the pasta water.
5. In the same pot, melt 4 tablespoons of unsalted butter over medium heat. Add the garlic cloves and cook for a few minutes until they release their flavor.Add the drained pasta back into the pot and toss to coat in the melted butter.
6. Season with salt and freshly ground black pepper to taste. If the pasta seems dry, add a bit of the reserved pasta water and remove the garlic cloves.
7. In a medium bowl, combine 1 cup of mascarpone cheese, 1/2 cup of grated Parmesan cheese, and the zest of 2 limes.Season with salt and freshly ground black pepper to taste.Mix until smooth and creamy. If the mixture is too thick, you can add a small amount of the reserved pasta water to loosen it.
8. Divide the buttered pasta among serving plates.Top each serving with a generous portion of the pulled pork mixture.Spoon the mascarpone lime cream over the pork and pasta.Drizzle with a bit of extra virgin olive oil and garnish with additional lime zest.
9. Serve the dish immediately, allowing the flavors to meld together. Enjoy the richness of the pulled pork, the creamy mascarpone, and the bright citrus notes with every bite.