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Ingredients
| 2-2 1⁄2 | pounds | boneless pork shoulder roast |
| 1 | small | yellow onion chopped |
| 1 | Garlic minced | |
| salt and pepper | ||
| 2 | tablespoons | olive oil |
| 1 | small | pat butter |
| 1 | large can | whole tomatoes with juice |
| 1 | cup | red wine |
| 5 | sprigs | fresh thyme |
| 5 | sprigs | fresh oregano |
| Small handful | fennel seeds | |
| 1 | tablespoon | hot sauce for smokiness (I used Trader Joe’s Hot Chili Sauce) |
| Pappardelle | ||
| Freshly grated Parmesean |
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