Braised Pork & Fennel Seed Pasta

Ingredients

• 2 to 2 ½ lb duBreton pork butt roast
• 1 organic onion, peeled, diced
• 2 cloves organic garlic, peeled minced
• 2 tbsp Goodness Me! extra virgin olive oil
• 2 tsp sea salt
• 1 tsp black pepper
• 2 x 398ml cans diced tomatoes
• 2 tbsp red wine vinegar
• 1 bay leaf
• 5 springs oregano
• 5 sprigs thyme
• 1 tbsp fennel seeds
• 1 tbsp Louisiana style hot sauce
• Broad noodle Bioitalia
• Grated parmesan, for serving

Method:

1. Add all ingredients to slow cooker except the pasta and cheese.
2. Cook on low for 8 hours or until the meat is fall-apart tender.
3. Cook the pasta to desired doneness in well seasoned salt water.
4. While the pasta cooks, using 2 forks or sets of tongs pull apart the pork into bite sized pieces. Pull out any herb stems.
5. Serve pasta topped with the pork ragu and grated parmesan.