Cavatelli with Pork Ragù and Spicy Breadcrumbs

Ingredients

• 1½ pounds boneless pork shoulder (Boston butt), cut into 2-inch pieces
• Kosher salt
• ½ cup plus 3 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 1 medium carrot, peeled, coarsely chopped
• 1½ teaspoons smoked paprika
• 4 garlic cloves, chopped, divided
• 2 cups pork stock or low-sodium chicken broth
• 1 28-ounce can San Marzano tomatoes, drained, crushed with your hands
• Freshly ground black pepper
• 3 ¼-inch-thick slices country-style bread, coarsely torn
• ¼ teaspoon cayenne pepper
• 1 pound dried or fresh cavatelli
• 2 tablespoons oregano leaves
• Finely grated Parmesan (for serving)

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