Rustic Pork Ragu

• 2 tablespoons olive oil
• 1 (2 1/2 lb) boneless pork shoulder (butt may also be used)
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 large onion, chopped
• 2 sprigs fresh rosemary, leaves picked and chopped
• 4 garlic cloves, chopped
• 1 (35 ounce) can crushed tomatoes, with juices
• 1 lb pappardelle pasta, cooked (or other flat noodle)
• grated romano cheese, to taste

1. Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3-4 minutes per side. remove pork; set aside.
2. Add the onon, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pan. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2-1/2 to 3 hours.
3. Remove the pork and, when it is cool enough to handle, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.
4. To serve: Serve over the hot cooked pasta and sprinkle the Romano over the top.
5. NOTE: To prepare in the crockpot, transfer the browned meat to a warm or hot crockpot in step 1. Make up the sauce as directed in step 2 (adding the completed pork gravy if you wish to use it) and pour over the meat in the crockpot. Turn the meat to make sure it is covered with the sauce. Cover and cook on low heat for 7-8 hours.

olive oil, pork shoulder, kosher salt, fresh ground black pepper, onion, rosemary, garlic, tomatoes, pasta, romano cheese

Taken from www.food.com/recipe/rustic-pork-ragu-412361 (may not work)