Pork Ragu
Recipe Note: Easy, but takes 4 hours
adapted from DALS, serves 6

2 1/4 pound boneless pork shoulder  - cut in half; excess fat trimmed
1 yellow onion - chopped
2-3 garlic cloves - minced
2 TBS olive oil
1 TBS butter
1 large can whole tomatoes, with juice (28 oz)
1 cup red wine
5 sprigs fresh thyme - rough chop
5 sprigs fresh oregano - rough chop
small handful of fennel seeds
1 TBS hot sauce

wide noodles (the best you can find) I tried making this with spaghetti & fettuccine, and it is not quite as good as it was with a true wide noodle
parmesan cheese - to taste
fresh cut basil
s & p

Preheat oven to 325 F.  Season pork with a generous amount of kosher salt and fresh ground pepper. Heat a Dutch oven over medium heat and add the olive oil and butter. Once hot, add the pork and sear all sides until caramelized. Remove pork. Discard oil except for ~1 TBS in pan. Add the onions and sauté for 5 minutes. Add the garlic and cook for 1 minute. Finally add the tomatoes, wine, herbs, fennel seeds, hot sauce, and pork. Cover with lid and place in oven. Cook for 2 and half to 3 hours or until meat is fork tender (turn pork halfway through the cooking process).

Shred the pork with two forks in the Dutch oven with the sauce. Taste and season accordingly. Prepare the pasta. Serve pasta and ragu together with basil and parmesan cheese.