Ingredients

2 slices bacon

3lbs bone in pork shoulder, cut into 3” chunks, trimmed of fat

¾ cup / 1 medium onion, shredded

¾ cup / 1 large carrot, shredded

1 tbsp / 2 cloves garlic, minced

¼ cup good quality balsamic vinegar

3 tbsp tomato paste

½ cup / ⅔ bottle wheat beer

½ cup chicken broth

1 packed trottole pasta

⅓ cup parmesan cheese

In a small food processor or using a hand grater, roughly chop the onion, carrot and garlic.

In a skillet over a low heat cook the bacon lightly for 2 minutes and transfer to your slow cooker.

In the same skillet, turn up the heat and brown the pork chunks on both sides. Transfer to your slow cooker.

In the same skillet, add the onion, carrot and garlic mixture. Stir while sautéing for 2 minutes. Stir in the balsamic vinegar, tomato paste, beer and chicken broth. Transfer this mixture to your slow cooker and stir into the browned pork.

Cover and cook on LOW for 8-10 hours or HIGH for 4-5.

Once cooked, shred the pork in the sauce. Cook the pasta according to the packet and stir into the pork mixture. Add the parmesan before serving and stir again.