• Save one-fourth of the braised pork shoulder for another use; let the remaining pork come to room temperature.

Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until just tender, 11 to 13 minutes. Drain and set aside.
While the water heats and the orecchiette cooks, prepare the pork sugo.

• Measure ½ cup [1 cup] milk; save the rest for another use.
• Strip enough oregano leaves from the stems and coarsely chop enough to measure 1 tablespoon [2 TBL]. Save any remaining oregano for another use.

In a large sauce pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until tender, 4 to 6 minutes. Stir in the tomato paste and cook until starting to darken, about 1 minute. Stir in the oregano and as many chile flakes as you like and cook until fragrant, about 30 seconds.
Add the pork, stirring to break it up with a wooden spoon. Add the tomatoes, ½ cup [1 cup] milk, and ¼ cup water and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce is thickened slightly, 5 to 7 minutes. Add the orecchiette and toss to coat. Season to taste with salt and pepper.
While the sugo simmers, prepare the parsley and the kale salad.

• Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
• Juice half the lemon; save the other lemon half for another use. [Juice 1 lemon; save the remaining lemon.]

In a medium [large] bowl, toss together the baby kale, lemon juice, and 1 to 2 teaspoons [2 to 3 tsp] oil. Season to taste with salt and pepper.

Transfer the pork sugo and orecchiette to individual bowls. Garnish with the parsley and Parmesan. Serve with the kale salad.