Heat 2 tablespoons oil in a heavy Dutch oven over medium-high heat. Pat pork chunks dry and sear 3-4 minutes per side until deeply browned. Do not crowd the pan to avoid steaming. Remove and set aside.
2 lbs pork shoulder, 2 tbsp cooking oil
Add diced onion, carrots, and celery to the same pot. Cook 5-6 minutes until softened. Stir in minced garlic and tomato paste, then cook 2-3 minutes until paste darkens and smells sweet.
1 medium onion, 2 carrots, 2 stalks celery, 4 cloves garlic, 3 tbsp tomato paste
Pour in red wine and scrape up browned bits from the pot bottom. Let it bubble for 3 minutes. Return pork to pot with chicken broth and fresh herbs. Bring to a boil, then reduce heat to low. Cover and simmer 1.5 to 2 hours until pork shreds easily with a fork.
2 lbs pork shoulder, 0.5 cup red wine, 2 cups chicken broth, to taste fresh thyme or rosemary
Use two forks to shred meat directly in the pot. Simmer uncovered for 10-15 minutes to thicken sauce. Taste and adjust salt as needed.
2 lbs pork shoulder
Boil pappardelle in salted water for 8-10 minutes until al dente. Reserve ½ cup pasta water before draining. Toss pasta with the ragu, adding reserved pasta water if the sauce is too thick.
1 lb pappardelle pasta
