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Preheat your oven to 300°F
Heat a Dutch oven on top of the stove on high heat for 2-3 minutes until piping hot
Season the pork on both sides with salt, pepper and olive oil. Sear the pork on each side for 4-5 minutes, until you have a dark golden brown crust. Set the pork aside
In the same Dutch oven add the olive oil then the onion and carrot. Season with salt and pepper. After 2-3 minutes add the minced garlic and cook 1 more minute
Stir in the tomato paste and cook for an additional minute
With the heat still on medium add the red wine and stir up all the bits off the bottom of the pan
Add in the chicken stock, tomatoes, vinegar, jam, thyme, oregano and crushed red pepper. Stir it well, cover it and place it in the oven for about 4 hours
Check the pork after 2.5 hours and make sure the liquid isn't getting low. If it is, add 1 more cup of chicken stock
Once the pork is fork tender, pull it out of the oven and shred the pork in the sauce
Boil 4 quarts of water and add the salt and olive oil. Boil your pasta until it's al dente then drain
Mix the pasta with the Pork Sugo
Serve each portion of the Pork Sugo and top with finely shredded parmesan cheese. Enjoy!