ACTIVE:20 min TOTAL: 6 HR 20 MIN OR 8 HR 20 MIN
SERVES: 4
1/2 cup dry white wine
1/4 cup tomato paste
+Kosher Salt and Pepper
1-1/2 lb tomatoes, seeded and cut into 1-in. pieces
4 cloves garlic, finely chopped
2 medium carrots, cut into 1/4-in. pieces
1 medium onion, chopped
1/4 cup grated Parmesan, plus more for serving
2 lb pork shoulder or butt, well trimmed and cut into 2-1/2-in. pieces
4 sprigs fresh basil plus torn leaves, for serving
12 oz fettuccine or other long pasta
1. In a 5-to 6-qt slow cooker, whisk together the wine, tomato paste, 1/4 tsp salt and 1/2 tsp pepper. Add the tomatoes, garlic, carrots, onion and Parmesan and toss to continue.
2. NestlΓ© the pork and basil in the tomato mixture and cook, covered, until the pork is tender and easily pulls apart, 7-8 hours on low or 5 to 6 hours on high.
3. Twenty minutes before serving, cook the pasta according to package directions. Discard the basil and, using 2 forks, break the pork into smaller pieces. Toss with the pasta and serve with additional Parmesan and basil, if desired.
PREP TIP:
To easily remove the seeds from tomatoes, cut them half through the equator, then gently squeeze.
The seeds should fall out, leave the inner flesh intact. If this doesn't work, use a teaspoon to scoop them out.