Heat the butter and oil in a large pan (or in your slow cooker bowl if it has a searing function) until the butter melts.
Sprinkle the pork with the salt and pepper and then place in the pan. Seal the meat on all sides (should take 7-10 mins).
Turn the heat down and add the onion. Cook for 3-4 minutes - stirring a couple of times - until the onion starts to soften.
Add in the red pepper and garlic, stir and cook for a further 2 minutes.
Add in the red wine and let it bubble down for a couple of minutes.
Add in the tomato puree, sugar, bay leaves, oregano, thyme, tinned tomatoes, Worcestershire sauce and stock. Stir, and then bring everything to a gentle simmer.
If you've been cooking it in the pan until this stage, now is the time to pour everything into the slow cooker.
Cook on high for 4-5 hours or low for 7-8 hours.
After this time, discard the bay leaves and shred the meat with two forks or a potato masher. It should be very tender. Test for seasoning and add in more salt and pepper if needed.
Serve the pork on top of cooked pasta with a sprinkling of parmesan cheese and chopped parsley.
Can I make it ahead?Yes, we think it tastes even better when made ahead and reheated - as it allows the flavours to develop even further. Once cooked, cool quickly, cover and refrigerate for up to two days. Reheat in a pan or the microwave until piping hot throughout.Can I freeze it?Yes. Once cooked, cool, then split into portions if necessary, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan or the microwave until piping hot throughout.Nutritional Information is per serving of Pork ragu, WITHOUT pasta or parmesan.