Braised Pork Shoulder with Onions and Rigatoni | RICARDO

Ingredients

• 1 boneless pork shoulder, about 4 lb (1.8 kg), tied
• 1/4 cup (60 ml) olive oil
• 4 cups (1 litre) chicken broth
• 6 onions, coarsely chopped
• 6 cloves garlic, coarsely chopped
• 1 bottle (12 oz/341 ml) pale ale
• 1 lb (454 g) rigatoni
• 3/4 lb (340 g) trimmed green beans, cut into 2-inch (5 cm) pieces and blanched
• 1/2 cup (35 g) grated Parmigiano-Reggiano cheese
• 1/2 cup (25 g) flat-leaf parsley, chopped
• Salt and pepper