This slow-cooked pork ragu is enough to feed a crowd... or to keep in the freezer for a quick hearty meal. = INGREDIENTS 4 kg bone-in pork shoulder 3 T olive oil Sea salt and freshly ground black pepper, to taste A few sprigs rosemary, chopped 3 large carrots, peeled and sliced 3 large celery sticks, sliced 2 x 400 g cans diced tomatoes 4–6 sprigs rosemary and or thyme 1 cup red wine 1 x 500 ml Woolworths Organic Vegetable or Chicken Stock carton 2 x 70 g Woolworths Soffrito cans Pappardelle, cooked al dente, for serving Woolworths Hard Cheese, grated, for serving COOKING INSTRUCTIONS Preheat the oven’s grill. Remove the skin and excess fat from the pork using a sharp knife and use make crackling for snacks before you serve the pasta. Place the pork in a roasting pan, drizzle with olive oil, season generously and sprinkle with the rosemary. Grill for 15–20 minutes until lightly golden. Remove from the oven and adjust the oven’s temperature to 150°C. Add the remaining ingredients to the pan around the pork, cover with baking paper and then a double layer of tinfoil, sealing very tightly. Roast for 3 hours, then remove the foil and baking paper. Return to the oven and roast for a further 40 minutes. If the meat comes off the bone easily when shredded with a fork, it’s done. Rest for at least an hour, until completely cooled for easy shredding. Shred the meat using 2 forks. Remove the pork from the sauce and skim off any excess fat. Simmer the sauce until reduced and thickened. Adjust the seasoning to taste and add a splash of balsamic vinegar if you like. Fold the shredded pork through the sauce and serve with the pan-roasted tomatoes, pasta and hard cheese.