Directions

1. Season pork loin with rosemary, thyme, salt and pepper, to taste, rubbing in thoroughly on all sides.
2. Heat canola oil in a Dutch oven or large pot over medium high heat. Add pork loin and sear both sides until browned, about 3-4 minutes per side.
3. Place pork loin into a slow cooker and top with crushed tomatoes, chicken stock, onion, carrots, tomato paste, garlic, bay leaf, wine, salt and pepper, to taste. Cover and cook on low heat for 8 hours or high for 4-5 hours.
4. Remove pork loin and bay leaf from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste. Cover and keep warm for an additional 30 minutes.
5. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
6. Serve pasta immediately topped with pork mixture.