Pulled pork and porcini pappardelle

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Heat the oven to 150°C fan / 170°C conventional.

Allow about 15 minutes in total, checking the oven has reached its setting.

Pour the listed boiling mushroom water over the dried porcini.

Soak for 20 minutes.

Lift out and chop porcini. Filter soaking liquid through a coffee filter or fine cloth to remove grit.

Pat pork shoulder dry and season with the listed seasoning. Brown in uncrowded loads in a heavy pan with the listed oil, turning to colour the surfaces. Transfer to a clean plate; it will finish cooking later.

Soften onion, carrot and celery for 10 minutes.

Stir in garlic and chopped porcini for 1 minute.

Add white wine, scrape the browned residue from the pan and bubble until substantially reduced.

Return pork shoulder and add stock, listed herbs and filtered mushroom soaking liquid. Bring to a simmer.

Bring the filled casserole to a simmer, cover and carefully transfer to the heated oven.

Cover and braise for 2½–3 hours until the meat pulls apart easily. Use tenderness rather than the clock; add listed top-up water if necessary.

Check the liquid is still moist enough; add the listed top-up water if needed and replace the lid.

Continue covered until the stated tenderness cue is reached. Extend cooking if it still resists a fork.

Check the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.

Lift meat out. Remove herb stems and bay, skim excess surface fat and shred the meat, discarding stubborn connective tissue. Return to the sauce.

Simmer uncovered until concentrated but still moist, stirring and supervising. Finish with the listed sauce vinegar and taste for seasoning.

Put the listed pasta cooking water and cooking salt in a large saucepan and start heating.

Allow the water to reach a full boil; the timer assumes a covered pan and a strong hob.

Add pappardelle to the boiling water and stir to separate. Follow its packet for the final cooking time.

Cook until just short of the packet’s al dente time; this timer is an estimate for dried pasta. Fresh pasta cooks faster.

Stir briefly, taste for doneness and extend if needed.

Reserve some starchy cooking water, then drain the pasta.

Toss drained pasta into the finished sauce over medium heat for 1–2 minutes, adding reserved pasta water gradually until coated.

Take off the heat and fold in butter, Parmesan and parsley. Loosen with pasta water as needed and serve promptly.