Ingredients

The following ingredients have 4 Servings
  • 2 1/2 lb pork shoulder
  • 2 teaspoons salt
  • 1 teaspoon rosemary
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 4 cloves garlic, sliced into slivers
  • 2 large potatoes cut into even pieces
  • 5 carrots cut into even pieces
  • 3 stalks of celery cut into pieces
  • 1 onion cut into pieces
  • 1 large can marinara sauce (I love Trader Joes Tuscana Marinara)

Instruction

  • The night before: Take your slices of garlic and stuff them into the pork roast by cutting a little slit and place the garlic inside.
  • Next mix your salt, basil, rosemary, oregano and thyme together in a small bowl and rub all over the pot roast.
  • Refrigerate.
  • The next morning: Place all of your chopped vegetables into the slow cooker and add your roast on top.
  • Cook on low for 8 hours.
  • The next day: For the pork ragu, take your left over pork and cut into pieces. Add to a pan along with a good marinara sauce (I like Trader Joe's Tuscano canned sauce).
  • Cook for 15-20 minutes on medium.
  • While the sauce is cooking, make your pasta.
  • Both should be done around the same time.
  • Enjoy!.