INGREDIENTS
5 lb
pork shoulder roast
1 small
onion
1
garlic clove
1 serving
salt and pepper
2 tbsp
olive oil
1 small
butter
1 large can
canned tomatoes
1 cup
red wine
5 sprigs
fresh thyme
5 sprigs
oregano
1 handful
fennel seeds
1 tbsp
bbq sauce
1 serving
pappardelle
1 serving
parmesean