====== Pampanella Over Polenta ======


===== Shopping List =====
=== Pork & Marinade ===

  * 3–4 lb boneless pork shoulder
  * Sweet paprika
  * Hot paprika
  * Black pepper
  * Coarse salt
  * Garlic (1 head)
  * Olive oil
  * Red wine vinegar
  * Parmigiano or Pecorino (optional)
  * Optional Garnish
  * Red onion
  * Parsley or oregano
  * Chili flakes

===== Prep (Day Before or Morning Of) =====
Butterfly pork shoulder to ~1.5–2 inches thick.

Score a ½-inch deep perpendicular crosshatch across the entire surface.

==== Mix spice paste: ====

  * 3 Tbsp sweet paprika
  * 1 Tbsp hot paprika
  * 1 tsp salt
  * 1 tsp black pepper
  * 6–8 minced garlic cloves
  * Olive oil to make a paste

  * Rub paste deeply into cuts and over all surfaces.
  * Cover and refrigerate 4–24 hours.

===== Cook Day Timeline =====

  - Roast the Pork (T–3 hours)
  - Preheat oven to 300–325°F.
  - Place pork on parchment in a roasting pan.
  - Cover tightly with parchment + foil.
  - Roast 2 hours covered.
  - Uncover and roast another 30–45 minutes to form a crust.

==== Combine pan juices with: ====

  * 2–3 Tbsp red wine vinegar
  * 1–2 Tbsp olive oil
  * Optional splash of water or stock
  * Optional paprika or chili for heat
  * Whisk until smooth and bright.


===== To Serve =====
  * Spoon [[polenta|Creamy Polenta]] onto plate.
  * Slice pork across the grain into thick strips.
  * Arrange over the polenta.
  * Spoon paprika-vinegar drizzle on top.
  * Top with [[pickled_red_onion|Pickled Red Onion]].


==== Wine Pairing Options ====

  * Montepulciano d’Abruzzo
  * Barbera
  * Dry Riesling
  * Lambrusco Secco