- 2 tablespoons olive oil
- 1 2 1/2-pound boneless pork loin
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large onion, chopped
- 2 sprigs fresh rosemary, leaves picked and chopped
- 4 cloves garlic, chopped
- 1 35-ounce can crushed tomatoes with juices
- 1 pound cooked pappardelle or other flat noodle
- grated Romano cheese, to taste
- 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.
- Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot. Return the 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.
- Remove the pork and, when it is cool enough to handle, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.
- Serve over the pasta with the Romano sprinkled on top.