Pasta With Slow-Cooker Pork Ragù

Ingredients

1 

large carrot, chopped

1 

medium onion, chopped

2 

cloves garlic, chopped

2 

tablespoons 

tomato paste

1 

teaspoon 

dried thyme

1 

teaspoon 

dried oregano

kosher salt and black pepper

1 

14.5-ounce can diced tomatoes

1 1/2 

pounds 

boneless pork shoulder or butt, trimmed and cut in half

3/4 

pound 

fettuccine

grated Parmesan, for serving

Directions

1. In a 4- to 6-quart slow cooker, combine the carrot, onion, garlic, tomato paste, thyme, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the tomatoes (and their juices); add the pork and turn to coat.
2. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
3. Twenty minutes before serving, cook the fettuccine according to the package directions; drain and return it to the pot. Meanwhile, using 2 forks, shred the pork and mix it into the cooking liquid. Toss the pasta with the ragù and sprinkle with the Parmesan.