Pork shoulder ragu

1. Preheat over to 325 degrees.

2. Liberally salt and pepper the pork roast. Add olive oil and butter to a large Dutch oven and heat over medium heat until butter melts. Add pork roast to pan and brown on each side, about 8 minutes in all. Add tomatoes, wine, thyme, oregano, fennel seeds, and hot sauce and bring to a boil. Cover and put in the oven to braise for 3 and 1/2 hours. Set your timer hourly to rotate the roast and make sure there are enough liquids in the dutch oven. The liquids should come to about 1/3 of the way up the pork. If more are needed, add in water, more tomato sauce or red wine.

3. After 3 1/2 hours remove from oven. Shred the meat using two forks - it will easily fall apart for you. Cook enough pappardelle pasta for your guests. To serve, fill deep bowls with pasta and top with the ragu. Sprinkle fresh parmesan and parsley on top.