Method

• 1.
  Preheat the oven to 140°C.
• 2.
  Scatter the onion and garlic over the base of a large roasting pan. Sit a roasting rack over vegetables and place the pork on the rack. Season well with sea salt and freshly ground black pepper, and drizzle liberally with olive oil. Pour half of the wine (375ml) and 1 cup (250ml) water into the base of the pan, over the onion and garlic.
• 3.
  Slow-roast for 6 hours, checking every hour to make sure that the liquid doesn’t fully evaporate (if necessary, add extra water to the pan).
• 4.
  Place the tomatoes on a baking tray, then season and drizzle with olive oil. Roast with the pork for the final 2 hours of cooking time.
• 5.
  Remove roasting pan and tomatoes from the oven. Place the tomatoes, onion and garlic cloves in a blender, along with the basil. Whiz until a smooth sauce. Place tomato sauce in a large saucepan, along with canned tomatoes, vinegar, lemon zest, oregano and remaining 375ml wine. Season and simmer over medium-low heat for 45 minutes or until well reduced.
• 6.
  Shred the pork, discarding the skin, fat and bones. Add the meat to the saucepan and cook for a further 15 minutes or until reduced and thick.
• 7.
  Meanwhile, cook pappardelle according to packet instructions. Drain and divide pasta among serving bowls. Ladle pork over pasta and scatter with parmesan before serving.