Slow Cooker Garlic & Herb Pork Shoulder Ragu with Pappardelle

Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Season the pork shoulder generously with salt and pepper. Sear on all sides until browned, about 3-4 minutes per side. This step adds flavor.

Sauté Vegetables: Remove the pork from the skillet and set aside. Add the diced onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Deglaze and Combine: Pour in the red wine and scrape the bottom of the skillet to loosen any browned bits (this is called deglazing and adds a lot of flavor). Cook for 2 minutes, allowing the wine to reduce slightly.

Slow Cook: Transfer the sautéed vegetables, wine mixture, crushed tomatoes, tomato paste, oregano, basil, bay leaf, chicken broth, salt, and pepper to the slow cooker. Place the seared pork shoulder on top of the sauce.

Cook Slow and Low: Cover and cook on low for 8 hours, or on high for 4 hours, or until the pork is very tender and easily shreds with a fork.

Shred the Pork: Remove the pork shoulder from the slow cooker and shred it with two forks. Discard the bay leaf.

Simmer the Sauce: Return the shredded pork to the slow cooker and stir to combine with the sauce. Let it simmer on low for another 30 minutes to allow the flavors to meld.

Cook the Pasta: While the pork is simmering, cook the pappardelle pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

Combine and Serve: Add the drained pasta to the slow cooker with the pork ragu. Toss to coat, adding a little of the reserved pasta water if needed to create a saucy consistency. Serve immediately, garnished with fresh parsley and grated Parmesan cheese.