Shredded Pork Ragù With Pasta

Let's Cook

1. Step 1.

   In a deep wide skillet over medium-high heat, cook the finely chopped bacon, stirring, until it renders its fat and starts to brown, 4 to 5 minutes. If there is too much fat, pour off a little; if not enough, add 1 tablespoon olive oil.

2. Step 2.

   Add the finely chopped onion, carrots, celery, minced garlic, and 1 teaspoon kosher salt to the skillet. Cook, stirring, until the vegetables soften, about 5 minutes.

3. Step 3.

   Stir in the tomato paste, then add the crushed tomatoes, diced tomatoes with their juices, and Italian seasoning. Stir to mix well, bring to a simmer, then remove from heat.

4. Step 4.

   Transfer the tomato mixture to a 6- to 8-quart slow cooker. Add the pork shoulder pieces, submerging them in the sauce. Cover and cook on low for 8 hours, until the pork is very tender.

5. Step 5.

   Using a large metal spoon, skim as much fat as possible from the surface of the sauce. Transfer the pork to a cutting board and, using two forks, shred the pork, removing any large pieces of fat.

6. Step 6.

   Return the shredded pork to the sauce, cover, and cook on high for 15 minutes to warm through. (You will have about 10 cups of ragù; only half is needed for this recipe. Cool any unused ragù completely and refrigerate for up to 3 days or freeze for up to 3 months.)

7. Step 7.

   While the ragù warms, bring a large pot three-quarters full of salted water to a boil over high heat. Add the pasta and cook until al dente, about 5 minutes for fresh pasta or according to package directions for dried. Drain the pasta.

8. Step 8.

   Transfer the drained pasta to a large shallow serving bowl. Add enough warm ragù to cover the pasta well and toss to coat. Top with more sauce, then garnish with chopped parsley and grated Parmesan cheese. Serve immediately.