How To Make Pork Ragu with Pappardelle - Best Recipe | Charleston Magazine

Ingredients

• 1 (3-lb.) pork shoulder
• Salt and freshly ground coarse black pepper
• 2 Tbs. canola oil
• 1 white onion, chopped (about 1 cup)
• 1 head garlic, minced
• Zest and juice of 2 lemons (about 4 tsp. zest and 6 Tbs. juice)
• 1 cup dry white wine
• 1 cup chicken stock
• 6 sprigs fresh thyme, tied in a bundle with kitchen twine
• Parmesan cheese rind
• 3 large carrots, peeled and chopped into quarters
• 1 lb. pappardelle pasta (or black pepper pappardelle)
• 1 (10-oz.) bag fresh spinach
• 3 Tbs. butter
• 1/4 cup chopped fresh flat-leaf Italian parsley
• 1/4 cup freshly grated Parmesan cheese