Cavatelli With Pork Ragù

• 1 1 1/2-pound boneless pork shoulder (Boston butt), cut into 1 1/2" pieces
• Kosher salt, freshly ground pepper
• 1/4 cup olive oil, plus more
• 1/2 medium onion, finely chopped
• 1 carrot, peeled, finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, finely chopped
• 1 sprig rosemary
• 1 sprig oregano
• 1 bay leaf
• 1 14-ounce can crushed tomatoes
• 1/2 cup dry red wine
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 pound cavatelli or other small shell pasta
• 1/3 cup dried currants soaked in 1/2 cup hot water (optional)
• 1 bunch Tuscan kale, ribs and stems removed, torn into 2" pieces
• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup grated Parmesan, plus more

1. Season pork with salt and pepper. Heat 1/4 cup oil in a large heavy pot over medium-high heat. Working in batches, cook meat, turning occasionally, until browned, 10-15 minutes; transfer to a large plate.
2. Drain all but 2 tablespoons fat from pot. Reduce heat to medium and cook onion, carrot, celery, and garlic, stirring occasionally, until golden brown, 8-10 minutes. Tie rosemary, oregano, and bay leaf into a bundle with kitchen twine; add to pot along with pork, tomatoes, wine, peppercorns, nutmeg, and cloves. Add water just to cover meat and bring to a boil. Cover, reduce heat, and simmer, adding more water as needed, until meat is very tender, 1-1 1/2 hours.
3. Discard herb bundle. Using 2 forks, shred meat in pot; cook, uncovered, over medium heat until sauce is thickened, 8-10 minutes.
4. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1/2 cup pasta cooking liquid.
5. Add currants, if using, and kale to ragu; cook until kale is soft, about 4 minutes. Add pasta; cook, adding reserved pasta cooking liquid as needed, until sauce coats pasta. Mix in butter and 1/2 cup Parmesan; season with salt and pepper. Serve pasta drizzled with oil and topped with more Parmesan.
6. DO AHEAD:

pork shoulder, kosher salt, olive oil, onion, carrot, celery stalk, garlic, rosemary, oregano, bay leaf, tomatoes, red wine, black peppercorns, ground nutmeg, ground cloves, cavatelli, currants, kale, butter

Taken from www.epicurious.com/recipes/food/views/cavatelli-with-pork-ragu-51205230 (may not work)