Neven Maguire's Pork Al Forno with Pesto Crumbs

INGREDIENTS

• 1 pack Simply Better West Cork Pork Shoulder Slices, at room temperature
• 1 Tbsp Simply Better Toscano IGP Extra Virgin Olive Oil
• 225ml Simply Better Appassimento Red Wine
• 350ml Simply Better Free Range Chicken Stock
• 1 jar Simply Better Italian Tomato & Sweet Garlic Pasta Sauce
• 1 Tbsp Simply Better Expertly Blended Mediterranean Seasoning
• 2 packs Simply Better Italian Fresh Egg Tortiglioni
• 1 pack Simply Better Irish Made Basil Pesto Sourdough Topping
• 3 Tbsp Simply Better Parmigiano Reggiano, finely grated
• Simply Better Achill Island Sea Salt & freshly ground black pepper

METHOD

1. Preheat the oven to 150°C (300°F/Gas Mark 2). Dry the pork with kitchen paper and season generously. Heat a casserole or skillet with a lid over a high heat. Add the oil and sauté for 2-3 minutes on each side until well browned. Transfer to a plate.
2. Pour the wine into the casserole and allow to bubble down, removing any sediment from the bottom with a wooden spoon. Add the chicken stock, pasta sauce and Mediterranean seasoning, stirring to combine. Return the pork to the casserole, then cover and bake for 2 hours until the meat is completely tender and falling apart. Leave to relax for 15 minutes with the lid on, then use two forks to shred the meat.
3. When the meat is cooked, increase the oven to 180°C (350°F/Gas Mark 4). Bring a large pan of salted water to the boil. Tip in the pasta and give a good stir, then cook for 3 minutes until ‘al dente’. Drain into a colander and fold into the shredded pork. Scatter over the sourdough topping followed by the Parmesan. Bake for 20 minutes until bubbling and golden brown serve straight to the table.