Look at what's cookin

My adventure's in feeding my family

Slow Cooker Pork Shoulder Pasta January 25, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

We had a few spare pork butts from our sausage making so I decided to give this recipe a try. Between the pork and the pancetta is is very fatty. I cooled the pork so I could separate the fat but then I opted to cool the entire sauce overnight and scoop out the fat. I am very glad I did. The recipe is salty so I wouldn’t recommend salting your pasta.


  • 2 1/2 pound bone-in pork shoulder
  • 8 ounces finely diced pancetta
  • 1 medium onion, finely chopped (about 1 cup)
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1 cup dry red wine, such as Chianti
  • 1 (28-ounce) can whole, peeled tomatoes, crushed by hand
  • 2 bay leaves
  • 1/4 teaspoon fennel seeds, toasted and crushed
  • 4 sprigs fresh thyme
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1 pound tube-shaped pasta, cooked
  • Freshly grated Parmesan cheese
  • 2 teaspoons zest from 1 lemon

photo 1



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.


photo 2
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.


When ready to serve, toss sauce with cooked pasta and garnish with Parmesan and lemon zest.

photo 3

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