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
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.