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1
Dry the pork with paper towels, then season with salt and pepper.
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2
Heat 2 teaspoons of the oil in a 12-inch skillet over med-high heat until just smoking.
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3
Brown half of the pork, about 10 minutes, then add to the slow cooker.
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4
Return the skillet to med-high heat and repeat with 2 more teaspoons oil and the remaining pork.
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5
Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering.
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6
Add the onions and 1/4 tsp salt and cook until softened, about 5 minutes.
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7
Stir in the garlic and cook for 15 seconds.
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8
Stir in the wine and tomato paste, scraping up any browned bits.
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9
Simmer until the wine has reduced by half, about 3 minutes, then pour into the slow cooker.
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10
Add the crushed tomatoes, diced tomatoes with their juice, the oregano, red pepper flakes, and bay leaves to the slow cooker.
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11
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the meat is tender.
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12
Let the sauce settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
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13
Use a wooden spoon or spatula to break up the pieces of meat.
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14
Before tossing the sauce with cooked pasta, discard the bay leaves, stir in the parsley, and season with salt and pepper to taste.
