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. Nestlé 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.
(Source: Women's Day & photo also)
