Step 1: Prepare the Pork : Pat the pork shoulder pieces dry and season them generously with salt and pepper. This helps create a flavorful crust when browning.

Step 2: Brown the Pork : In a large skillet, heat olive oil over medium-high heat. Sear the pork pieces on all sides until golden brown. This step locks in flavor and adds depth to the ragu. Transfer the browned pork to your slow cooker.

Step 3: Sauté the Vegetables : In the same skillet, add onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened and aromatic. Stir in tomato paste and cook for 1 minute to enhance its sweetness.

Step 4: Deglaze the Pan : Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes, then pour the mixture into the slow cooker.

Step 5: Add Remaining Ingredients : Add crushed tomatoes, broth, oregano, thyme, bay leaves, and red pepper flakes. Stir everything gently to combine.

Step 6: Slow Cook : Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the pork is fork-tender and easily shreds apart.

Step 7: Shred the Pork : Remove the pork pieces and shred them with two forks. Discard bay leaves and return the shredded pork to the slow cooker, mixing it into the sauce.

Step 8: Cook the Pasta : Just before serving, cook the pappardelle according to package directions until al dente. Drain and toss lightly with olive oil.

Step 9: Combine and Serve : Toss the pappardelle with the pork ragu until evenly coated. Garnish with grated Parmesan cheese and chopped fresh basil or parsley.