Slow Cooker Pork Ragu

Method

1. 1

   Season pork loin with rosemary, thyme, salt and pepper, to taste, rubbing in thoroughly on all sides.

   2 1/2 pound boneless pork loin1/4 teaspoon dried rosemary1/8 teaspoon dried thymeKosher salt and freshly ground black pepper (to taste)
2. 2

   Heat canola oil in a Dutch oven or large pot over medium high heat. Add pork loin and sear both sides until browned, about 3-4 minutes per side.

   2 1/2 pound boneless pork loin2 tablespoons olive oil
3. 3

   Place pork loin into a slow cooker and top with crushed tomatoes, chicken stock, onion, carrots, tomato paste, garlic, bay leaf, wine, salt and pepper, to taste. Cover and cook on low heat for 8 hours or high for 4-5 hours.

   2 1/2 pound boneless pork loinKosher salt and freshly ground black pepper (to taste)1 28-ounce can crushed tomatoes3/4 cup chicken stock1 small onion (diced)1/3 cup grated carrots1 tablespoon tomato paste2 cloves garlic (minced)1 bay leaf1/4 cup red wine
4. 4

   Remove pork loin and bay leaf from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste. Cover and keep warm for an additional 30 minutes.

   2 1/2 pound boneless pork loinKosher salt and freshly ground black pepper (to taste)1 bay leaf
5. 5

   In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

6. 6

   Serve pasta immediately topped with pork mixture.

   2 1/2 pound boneless pork loin