1 1/2 lbs (675 g) boneless pork shoulder, cut into cubes

1 teaspoon (5 ml) coarsely ground black peppercorns

1/2 teaspoon (22.5 ml) coarsely ground juniper berries

1/3 cup (75 ml) olive oil

3 green onions, finely chopped

2 cloves garlic, chopped

1 tablespoon (15 ml) unbleached all-purpose flour

1 cup (250 ml) white wine

4 cups (1 litre) chicken broth

1 bay leaf

1 clove

1/4 cup (60 ml) chopped flat-leaf parsley

1 recipe cooked Pici (see recipe)

Salt

In a bowl, combine meat with pepper and juniper berries.

In a large saucepan, brown meat, half at a time, in oil. Season with salt. Add green onions and garlic and cook for about 2 minutes. Sprinkle with flour and stir to coat the meat. Deglaze with wine, stir and cook until reduced by half.

Add broth, bay leaf and clove. Bring to a boil. Cover and simmer gently for about 2 hours or until meat is fork tender. Remove bay leaf and clove. With a potato masher, crush the meat to shred. Cook and reduce, uncovered, over medium heat for about 15 minutes. Add parsley and adjust seasoning.

Add pasta and toss gently to coat well. Add cooking water, if needed, and drizzle with olive oil.

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