- 1kg (2lb 4oz) free-range British pork shoulder, trimmed of rind and fat
- 1tbsp olive oil
- 2 medium onions, finely chopped
- 2 carrots, finely chopped
- 1 stick celery, finely chopped
- 2 garlic cloves
- few sprigs each fresh oregano, rosemary and sage
- 300ml (1⁄2pt) robust red wine (such as Cabernet Sauvignon)
- zest 1 orange
- 600g (1lb 5oz) pappardelle
- Parmesan, for grating
Cut the pork into chunks about the size of a small apple. Heat the oil in a casserole dish, season the pork and brown all over in batches. Remove and tip in the onions, carrots, celery and garlic. Cook for a few minutes until slightly softened, then add the herbs, the cooked pork and the red wine. Bring to a simmer, then cover and simmer very gently for about 5 hours, until the pork is beginning to fall apart. It can be frozen at this point, and will also benefit from a night in the fridge, which will allow the flavours to develop further.
Let the pork cool slightly, then shred it with your hands or a couple of forks. Return it to the pan, and add the orange zest. Check the seasoning. Cook the pasta according to the pack instructions, then drain and stir through the pork ragu. Serve immediately with a sprinkling of black pepper and a good grating of Parmesan.
If using a slowcooker, browning the meat will add flavour but it's not essential, add all ingredients to the cooker, reducing the wine by a third, cover with the lid and cook on a low setting for 8-10 hours