Rate this article: 5.0 12595 Print Yield:Serves 6-8 Prep Time: 25 minutes Cooking Time: 8.25 hours Ingredients: 1.2kg bone-in pork shoulder, excess fat trimmed 1 tsp salt, divided 1 onion, diced 1 carrot, diced 1 stalk of celery, diced 3 cloves garlic, minced 1 6oz /177ml can tomato paste 1 cup dry white wine 28oz /794g can whole tomatoes 1 Tbsp granulated sugar 2 tsp dried oregano 1 tsp hot pepper flakes ¼ cup thinly sliced basil, for topping Parmesan 2 Tbsp olive oil, divided Watch the video Cooking Instructions: Heat 1 Tbsp of olive oil in a large sauté pan over medium-high heat. Season pork shoulder with ½ tsp of salt, sear for 3 minutes per side. Remove from pan and place in slow cooker. Turn heat down to medium-low, add remaining Tbsp. of oil to the pan, add onion, carrot and celery, and ¼ tsp of salt. Cook for 5 minutes. Add garlic, cook for another minute. Add tomato paste and sauté another minute to caramelize. Deglaze with white wine, cook out alcohol for about 3 minutes, stirring to loosen brown bits from bottom of the pan. Add whole tomatoes, breaking up with the back of a wooden spoon into large chunks. Add sugar, oregano, pepper flakes and remaining ¼ tsp of salt. Pour tomato mixture over pork in the slow cooker. Cook on high for 4 hours or low for 8 hours. Once done, carefully remove pork to a bowl. Discard bone and any overly fatty pieces. Shred pork with two forks. Add pork back to sauce, serve over pasta and sprinkle with fresh basil ad Parmesan cheese. Nutritional Information 1 serving (1/10 of recipe) Protein 26 g Calories 221 Sugar Fat 7 g Saturated 2 g Monounsaturated Polyunsaturated Cholesterol 57 mg Sodium 406 mg Potassium Calcium Carbohydrate 10 g Fibre 3g Mustard and juniper berries-crusted picnic shoulder... and lazy weekends Pork & white bean stew... and the start of winter hibernation