Pork Ragù al Maialino

Do you ever read the recipe columns in the Sunday paper, idly thinking about how someday you might make that? Me too.

But today we actually did it (a first for me). About a month after reading about Pork Ragù al Maialino in the NY Times magazine I actually got my act together to do it (which means thinking about it at least a day before.)

It starts with a pork shoulder. I'm always learning about meat cuts so it was interesting to go to the butcher and discover that 'butt' is the same thing (or so they told me). The recipe says 'bone in', but this piece seemed to only have a tiny bit of bone in it. And the direction to remove the skin was unclear; is the fat skin? Or am I looking for some hairy skin? And season to taste? That's easy to say.

In retrospect I over-salted it a little and should have cut off more of the fat.

But that aside it was fairy easy to follow and the result was spectacular—so fucking tasty. Don't skip on the arugula as it completes the dish very nicely. This is going in the repertoire for Sunday afternoons.