Ingredients
8
slices applewood smoked bacon, chopped (half of a 12-oz package)
1 1/2
lb boneless pork shoulder, trimmed and cut into 2-inch pieces
3/4
teaspoon salt
1/2
teaspoon pepper
1 1/2
cups chopped onions
2
cups chopped carrots
5
cloves garlic, chopped
2
teaspoons dried oregano leaves
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
6
cups cooked rigatoni pasta (about 4 1/2 cups uncooked)
Shredded Parmesan cheese, if desired
Chopped fresh oregano leaves, basil or Italian (flat-leaf) parsley, if desired
Preparation
Spray 5-quart slow cooker with cooking spray.
In 5-quart Dutch oven, cook bacon over medium-high heat 10 to 12 minutes, stirring occasionally, until browned and crisp. With slotted spoon, remove bacon to small bowl.
Season pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add half of the pork to bacon drippings in Dutch oven, and cook 4 to 6 minutes, turning occasionally, until browned. With slotted spoon, remove pork from Dutch oven to slow cooker. Repeat with remaining pork.
Add onions, carrots, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to Dutch oven; cook 3 to 4 minutes, stirring frequently, until softened. Stir in garlic and oregano; cook 30 seconds. Add broth; heat to simmering, stirring to remove brown bits on bottom. Transfer mixture to slow cooker with pork. Stir in tomatoes and bacon.
Cover; cook on Low heat setting 8 to 10 hours or until pork is tender and easily falls apart. Before serving, shred pork with two forks. Serve over cooked pasta. Garnish with Parmesan cheese and chopped fresh herbs.
