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1
In a large skillet over moderate heat, warm the olive oil.
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2
Add the garlic and rosemary and saute until the rosemary needles sizzle and turn crisp and the garlic is golden, 2 to 3 minutes.
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3
Remove and reserve.
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4
In the same pan, sear the pork in the hot flavored oil, turning it occasionally, until all sides are nicely browned, 5 to 7 minutes.
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5
Transfer to a large stockpot and set aside.
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6
Add the onion to the flavored oil and cook, stirring occasionally, until browned (adding more oil sparingly if the pan is too dry), about 3 minutes.
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7
Crush the tomatoes with your hands and add, with their juice, stirring to scrape up any browned bits of pork stuck to the bottom of the pan.
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8
Transfer the tomato mixture to the stockpot and bring to a low boil over medium heat.
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9
Cover the pot, lower the heat, and simmer until the pork is tender enough to shred (when scraped with a fork), about 2 hours.
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10
Cool the pork in the tomato sauce.
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11
(The cooled pork roast and sauce can be transferred to a storage container and refrigerated overnight.
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12
Wrap and store the garlic and rosemary separately.
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13
).
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14
Remove the pork from the tomato sauce and reserve.
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15
In a food processor fitted with a metal blade, process half the tomato sauce with the fried garlic cloves and rosemary needles (discarding stalks) until somewhat smooth.
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16
Stir the pureed sauce back into the pot with the rest of the tomato sauce.
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17
The goal is a sauce with a rough, chunky character.
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18
Shred the pork and strip the meat from the bones.
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19
Discard the bones.
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20
Chop the meat finely by hand, not in a food processor, and stir it into the tomato sauce.
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21
Heat and serve over pasta, passing the cheese on the side.
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22
Makes 8 cups, enough for 2 to 3 pounds pasta.
