Ingredients

• 2 1/2 pounds 1-inch cubes trimmed pork shoulder (such as boneless pork butt)
• 1 tablespoon coarse kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick) butter
• 1/2 cup all purpose flour
• 1 medium white onion, chopped
• 1 large carrot, chopped
• 1 large celery stalk, chopped
• 1/4 pound pancetta (Italian bacon),* chopped
• 2 cups dry white wine
• 4 cups whole milk
• 2 28-ounce cans plum tomatoes in juice, pureed with juice in blender in batches until smooth
• Semolina Gnocchi

Instructions

1. Place pork in large bowl. Mix 1 tablespoon coarse salt and cinnamon in small bowl. Sprinkle salt mixture over pork, tossing to coat evenly. Cover and chill overnight.
2. Preheat oven to 350°F. Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low and cook 2 minutes, whisking often (do not allow roux to brown). Remove from heat; cover and let stand until ready to use.
3. Using on/off turns, blend onion, carrot, and celery in processor until finely chopped. Cook pancetta in large ovenproof pot over medium-high heat until beginning to brown and fat is rendered, about 6 minutes. Add vegetables to pot and sauté until beginning to brown, about 6 minutes. Add pork and sauté until brown, about 7 minutes. Add wine and bring to boil, stirring up browned bits. Add milk and bring to simmer. Add tomato puree, then whisk in roux. Simmer 5 minutes, whisking occasionally.
4. Cover pot. Place in oven and braise pork until very tender, about 2 hours. Uncover; let pork cool briefly. Chill pork, uncovered, until cold, then cover and chill overnight.
5. Rewarm pork over low heat, stirring often. Season to taste with salt and pepper.
6. Place 1 gnocchi square in center of each plate. Top with pork and sauce.
7. An Italian bacon cured in salt; available in the refrigerated deli case of many supermarkets and at Italian markets.