High on the Hog
Cavatelli, Smoked Pork Ragù, Mustard Barbecue Sauce, Parmigiano-Reggiano, Pickled Mustard Seeds
Chef Ryan Trimble of The Cavatelli Project | Seattle, WA
Adapted by StarChefs | December 2025 | Photo: Alexander Zeren
INGREDIENTS
Pickled Mustard Seeds:
1 cup yellow mustard seeds
2 cups apple cider vinegar
½ cup granulated sugar
2 tablespoons kosher salt
1 teaspoon whole black peppercorns
1 bay leaf
Mustard Barbecue Sauce:
2 shallots, sliced
1 white onion, sliced
1 pint dark lager
2 cups apple cider vinegar
2 cups white wine vinegar
2 cups fortified stock
1 cup yellow mustard
1 cup Dijon mustard
1 cup stone-ground mustard
1 cup dark brown sugar
¼ cup smoked paprika
4 tablespoons Worcestershire sauce
4 dashes hot sauce
Smoked Pork:
2 bone-in pork shoulders
1 cup mustard
1 cup ground black pepper
1 cup kosher salt
Apple cider vinegar
Braised Pork:
6 quarts sofrito
2 cups sliced garlic
2 pints lager
6 quarts chicken broth
4 bay leaves
Smoked Pork Ragù:
6 quarts diced onions
1 cup sliced garlic
1 pint lager
To Assemble and Serve:
Yield: 1 serving
4 ounces vegetable broth
Kosher salt
1 cup blanched cavatelli
1 tablespoon tempered butter
Grated Parmigiano-Reggiano
METHOD
For the Pickled Mustard Seeds:
In a saucepan over medium, combine mustard seeds and 2 cups water. Bring to a boil, then strain. Repeat process twice. Return seeds to pan with all remaining ingredients. Bring to a boil, then reduce heat and let simmer 30 minutes. Remove from heat and let cool. Transfer to an airtight container and reserve.
For the Mustard Barbecue Sauce:
In a 4-quart stockpot over medium-high heat, add onions and shallots. Sweat until alliums are soft and translucent. Deglaze pot with beer. Heat until alcohol is fully cooked off. Add vinegars, stock, mustards, sugar, paprika, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until liquid has slightly reduced. Transfer to a Vitamix Commercial blender and blend until smooth. Transfer to an airtight container and refrigerate.
For the Smoked Pork:
Heat offset smoker to 250°F. In a mixing bowl, combine salt and pepper. Set aside. On a clean work surface, slather pork with mustard. Season with salt and pepper. Smoke pork, fat-side up, 3 hours. Spritz with apple cider vinegar. Smoke additional 3 hours, spritzing as needed to keep hydrated.
For the Braised Pork:
Heat oven to 300°F. In a rondeau over medium-high heat, add sofrito and garlic. Cook until well caramelized. Deglaze pan with beer. Add broth, bay leaves, and 1 quart Mustard Barbecue Sauce. Bring mixture to a boil. Place Smoked Pork in a deep hotel pan. Cover with enough braising liquid to submerge. Cover pan with parchment paper and aluminum foil. Braise 4 hours, or until internal temperature of pork reaches 200°F. Refrigerate overnight.
For the Smoked Pork Ragù:
In a saucepan over low heat, warm Braised Pork with braising liquid. Remove pork shoulder and place in a hotel pan. Let cool. Once cooled, shred pork and set aside. Strain remaining Braised Pork liquid and return to saucepan. Cook until liquid is reduced by one-third. Keep warm. In a rondeau over medium-high heat, add onions and garlic. Cook until well caramelized. Deglaze pan with beer. Add shredded Braised Pork and 2 quarts reduced Braised Pork cooking liquid. Mix to combine. Transfer to a hotel pan and let cool.
To Assemble and Serve:
In a sauté pan over low heat, combine ½ cup Smoked Pork Ragù and broth. Keep warm. Bring a pot of salted water to a boil. Add pasta and cook until just al dente. Strain and transfer to pan with Smoked Pork Ragù. Add 1 tablespoon Mustard Barbecue Sauce. Mix to combine. Cook until sauce clings to pasta. Remove from heat and mount with butter. Transfer to a serving bowl. Top with cheese and desired amount Pickled Mustard Seeds.
