ingredients
1 (6-pound) bone-in pork shoulder
Kosher salt and freshly ground black pepper
1 1/2 tablespoons olive oil
2 fennel bulbs, trimmed and thinly sliced
1 large carrot, peeled and cut on the bias
1 large onion, sliced
6 cloves garlic, thinly sliced
3/4 cup dry white wine
1 tablespoon Worcestershire sauce
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
4 sprigs fresh thyme
2 bay leaves
1/4 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried sage
1 Parmesan rind
1 1/2 pounds cooked pasta, such as penne or rigatoni
1/2 cup shredded Parmesan cheese
For Cooking Instructions Visit:
https://www.seriouseats.com/slow-cooker-pork-shoulder-italian-pasta-tomato-mediterranean-fennel-recipe