Less cold shoulders, more pork shoulders
1 head of garlic, cloves separated, half finely chopped, half thinly sliced½ tsp. crushed red pepper flakes2 28-oz. cans whole peeled tomatoesPreheat oven to 225°. Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long, sharp knife about 1" above cutting board, make a shallow cut along the entire length of a long side of roast. Continue cutting deeper into the roast, lifting and unfurling meat with your free hand, until it lies flat .
Heat oil in a large Dutch oven or other heavy pot over medium-high. Sear pork roast until browned all over, 10–12 minutes total. Arrange tomatoes and their juices and sliced garlic all around roast and bring to a simmer. Make sure roast is turned fat side up, cover pot, and transfer to oven. Roast until a skewer easily passes through meat , 4–5 hours. Keep covered and let rest in pot 30 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
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