Rich, bright, and silky.
, Harold McGee notes that reheating meat can produce stale flavors caused primarily by"unsaturated fatty acids, which are damaged by oxygen and iron from myoglobin," and due to its high proportion of unsaturated fat, pork is more susceptible to warmed-over flavor than beef or lamb. Along with tightly wrapping leftovers to minimize oxidation during storage, this problem can be further minimized by reheating meat with ingredients that contain antioxidants—hello, white wine phenols .
The moisture retention problem is a little trickier. When reheating a roast, it's best to have the meat in as large of a piece as possible , in order to gently warm the meat through and loosen the gelatinized collagen that has set at a lower temperature. However, that's not always possible when dealing with roast pork shoulder leftovers, which are oftentimes already pulled apart from when the roast was first served.
The sauce is finished with butter to give it a glossy sheen and a boost of dairy richness, which is then balanced with lemon juice and zest for bright acidity, and savory grated cheese. As with most slow-cooked meat sauces, this ragù in bianco is best paired with fresh egg dough pastas like pappardelle , tagliatelle, or maltagliati, but you can use dried penne as well. After all, this dish is about using up leftovers, not giving yourself a new big cooking project to tackle.
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