Season ground pork generously with garlic salt, pepper, smoked paprika, oregano and crushed fennel. Sauté onion and garlic in olive oil and butter. Add pork and cook until browned. Add chicken broth and deglaze pan. Add orecchiette and cover with broth. Simmer, stirring occasionally until almost al dente, adding broth if needed. Add broccoli and cauliflower florets, as well as a couple chopped tomatoes if you have, and continue cooking until pasta is al dente and vegetables are bright but still crunchy. Serve with freshly grated Parmesan.