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Pork butt roast is often labeled Boston butt in the supermarket. This recipe yields enough sauce for 2 pounds of pasta (3 cups of ragu per pound of pasta). We like this ragu with rigatoni. If you're using table salt instead of kosher salt, decrease the amount to 1 teaspoon.
Sprinkle pork with salt and pepper and place in slow cooker. Add tomatoes, pancetta, onion, carrots, wine, oil, thyme sprigs, tomato paste, garlic, fennel seeds, and pepper flakes and stir to combine. Cover and cook until pork is tender, 6 to 7 hours on high or 8 to 10 hours on low.
Discard thyme sprigs. Using potato masher, mash pork in slow cooker until broken into bite-size pieces. Stir in parsley. (Cooled sauce can be frozen for up to 2 months.) Toss with desired amount of pasta (3 cups ragu will sauce 1 pound pasta). Serve with Parmesan.
The Easy Way to Shred Pork