Pork Ragu

I found this recipe in Woman's Day.

• Ready In: 8 hrs 20 mins
• Serves: 4

Ingredients

• 1 (28 ounce) can whole tomatoes, drained
• 4  garlic cloves, finely chopped
• 2  medium carrots, cut into 1/4-inch pieces
• 1  large onion, chopped
• 1⁄2 cup dry white wine
• 2  teaspoons dried oregano
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 2 1⁄2 lbs  pork shoulder, trimmed and quartered
• 12  ounces pappardelle pasta or 12  ounces  other wide  noodles
• 1⁄2 cup fresh flat-leaf parsley, chopped
• 1⁄4 cup  grated parmesan cheese (1 oz)

Directions

1. In a slow cooker, combine the tomatoes, garlic, carrots, onion, wine, oregano, salt, and pepper.
2. Add the pork and cook, covered, until the pork is cooked through and easily pulls apart, 6 to 8 hours on low or 4 to 5 hours on high,.
3. Twenty minutes before serving, cook the pasta according to package directions. Using a fork, break the meat into smaller pieces, then stir into its cooking liquid; fold in the parsley.
4. Serve the pork over the pasta and sprinkle with the Parmesan.
5. NOTE: The ragu may be frozen for up to 3 months. Thaw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat about 10 minutes. Add 1/4 to 1/2 C water if it starts to dry out.