Slow Cooker Pork Shoulder Pasta

Name: Slow Cooker Pork Shoulder Pasta
Prep time: 10 h
Cook time: 10 h
Total time: 10 h
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 1 kilograms bone-in pork shoulder; 794 grams whole, peeled tomatoes, crushed by hand; 454 grams tube-shaped pasta, cooked; 237 milliliters dry red wine, such as Chianti; 0 teaspoons fennel seeds, toasted and crushed; 4 sprigs fresh thyme; 2 Tbsps cloves garlic, minced (about; 6 servings Kosher salt and freshly ground black pepper; 2 teaspoons zest from 1 lemon; 237 milliliters medium onion, finely chopped (about; 227 grams finely diced pancetta; 6 servings Freshly grated Parmesan cheese; 1 teaspoon crushed red pepper flakes

Slow Cooker Pork Shoulder Pasta might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains approximately 45g of protein, 32g of fat, and a total of 658 calories. From preparation to the plate, this recipe takes roughly 10 hours. If you have pasta, wine, onion, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Place pork shoulder, pancetta, onion, garlic, wine, tomatoes, bay leaves, crushed fennel, thyme and red pepper flakes in a slow cooker. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine, cover and cook on low for 8 to 10 hours.

Ingredients you will need

Red Pepper Flakes

Pork Shoulder

Black Pepper

Bay Leaves

Pancetta

Tomato

Fennel

Garlic

Onion

Thyme

Salt

Wine

Equipment you will use

Slow Cooker

Remove pork from slow cooker and transfer to a platter or cutting board. Discard thyme sprigs and bay leaves from sauce. When pork cool enough to handle, shred meat and discard fat and bones. Return meat to sauce, and stir to combine. Taste and adjust seasonings. Allow to warm through.

Ingredients you will need

Fresh Thyme

Bay Leaves

Seasoning