COOK: Bill Telepan, chef/owner of Telepan restaurant in New York City
TOOL: Crockery Cooker
RECIPES: Slow-Simmered Pork and Pasta with Broccoli Rabe

Even a fancy-food chef loves a home-style meal, especially one that simmers unattended all day. Busy as he is, Bill looks upon his crockery cooker as a friend in his home kitchen. He combines pork shoulder and pancetta (Italian-style bacon) in a garlic-tomato sauce and lets them cook until the pork is so tender it almost melts. Before serving, he tosses in whatever pasta he has on hand. Now that’s comfort food at its simplest.

SLOW-SIMMERED PORK AND PASTA
Chef Bill Telepan’s daughter loves this home-style dish, and the slow cooker allows him less kitchen time on his day off.

Prep: 15 minutes   Cook: 7 hours on low or 3 1/2 hours on high, plus 30 minutes on high   Stand: 30 minutes  

2 Tbsp. extra-virgin olive oil
2 1/2 to 3 lb. boneless pork shoulder
Salt and ground black pepper
8 oz. pancetta, cut into large cubes
1 small onion, minced
6 cloves garlic, minced
2 28-oz. cans whole peeled tomatoes, drained and cut up (reserving juice from 1 can)
1 6-oz. can tomato paste
1/4 tsp. crushed red pepper, optional
8 oz. dried gemelli or penne pasta
1 recipe Garlic-Seasoned Broccoli Rabe, optional

1. In a large skillet* heat the oil over medium-high heat. Season pork shoulder with salt and pepper and brown in hot oil on all sides, about 4 minutes on each side. Place in a 4- to 5-quart slow cooker; if necessary, cut meat to fit.

2. Add pancetta to same large skillet; cook over medium heat until golden brown (about 7 minutes), stirring occasionally. Add onion and garlic and cook until golden (about 5 minutes), stirring occasionally. Add mixture to slow cooker. Stir tomatoes, reserved juice, tomato paste, and crushed red pepper, if using, into cooker.

3. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

4. Turn off slow cooker; let stand 30 minutes.** Skim excess fat. Remove meat to a platter and, using two forks, shred into medium pieces. Return meat to sauce in cooker. Cover; cook on high-heat setting 30 minutes.

5. Prepare pasta according to package directions; drain. Stir into pork mixture. Serve over Garlic-Seasoned Broccoli Rabe, if desired. Makes 12 servings.

*NOTE: Some slow cookers, including the Crock-Pot Versaware Pro (see Our Cooks and Their Tools) that Bill uses, allow you to cook on the stovetop right in the crock.

**NOTE: If short on time, omit this 30-minute stand time and skim as much fat as possible. After returning meat to cooker, cover and heat just until hot.

Per serving: 325 cal., 14 g fat (4 g sat. fat), 74 mg chol., 755 mg sodium, 23 g carbo., 3 g fiber, 26 g pro.

GARLIC-SEASONED BROCCOLI RABE
Broccoli rabe (also called rapini and rape) has long, skinny stalks with scattered clusters of broccoli-like buds and a pungent flavor. It has long been popular in Italy and has only recently started to become more available here.

Prep: 10 minutes   Cook: 15 minutes 

2 lb. broccoli rabe or broccoli
1/2 cup thinly sliced onion
3 cloves garlic, thinly sliced
2 Tbsp. extra virgin olive oil
3/4 cup chicken stock, low-sodium chicken broth, or water
2 Tbsp. butter
1/4 tsp. salt

1. If using broccoli rabe, trim stems to about 1 inch below leaves, keeping leaves and stems intact. If using broccoli, trim off thick stems to about 1 inch below florets; cut remaining heads into 1-inch-thick strips. Set aside.

2. In a 5- to 6-quart Dutch oven cook onion and garlic in hot olive oil over medium heat about 7 minutes or until tender. Add broccoli; cook and toss for 1 minute. Add stock, butter, and salt. Bring to boiling; reduce heat. Cover and simmer for 6 to 8 minutes or until broccoli is crisp-tender. Makes 8 servings.