Mamma mia! This slow-cooked shoulder tastes like you slaved over your Sunday gravy all weekend long. Don’t worry – we won’t tell!
To serve, toss 2 cups of the liquid with 1/2 lb cooked pasta, top with Parmesan cheese and chopped fresh Italian parsley, if desired.
To freeze, divide mixture into quart-sized resealable freezer plastic bags with about 2 cups in each. Seal bags; label. Freeze up to 3 months.
If prepping in the morning sounds intense, make this recipe overnight! Start it before bed, then shred the pork and puree the sauce in the morning. Then all you have to do is reheat the sauce and cook the pasta.