Slow-Simmered Pork & Pasta

Prep: 15 minutes

Cook: 7 hours on low or 3 1/2 hours on high, plus 30 minutes on high: let stand for 30 minutes

• 2 TBSP Extra-Virgin Olive Oil
• 2 1/2 - 3 lb boneless pork shoulder
• Salt & ground black pepper
• 8 oz. pancetta, cut into large cubes
• 1 small onion, minced
• 2 (28 oz) cans whole peeled tomatoes, drained, & 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

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

Add pancetta to same large skillet; cook over medium heat until golden brown for 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 slow cooker.

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

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

Prepare pasta according to package directions; drain. Stir into pork mixture.

Reference: February 2006 Country Home & Gardens Magazine