1. Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the pork; set aside. 2. Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. 3. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot. 4. Return pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2-1/2 to 3 hours. 5. Remove the pork and, when it is cool enough to handles, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot. 6. Serve over the pasta with the Romano sprinkled on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
