Slow-Cooker Pork Shoulder Pasta

seriouseats.com

eltio

2 ½ pound bone-in pork shoulder

8 ounces finely diced pancetta

1 medium onion, finely chopped (about 1 cup)

6 cloves garlic, minced (about 2 tablespoons)

1 cup dry red wine, such as Chianti

1 (28-ounce) can whole, peeled tomatoes, crushed by hand

2 bay leaves

¼ teaspoon fennel seeds, toasted and crushed

4 sprigs fresh thyme

1 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 pound tube-shaped pasta, cooked

Freshly grated Parmesan cheese

2 teaspoons zest from 1 lemon

Directions at seriouseats.com

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