Preheat your oven to 325°F (163°C).

In a Dutch oven, heat a splash of olive oil over high heat until shimmering. Season the pork shoulder generously with salt and pepper, then sear for about 7 minutes, browning it on all sides before setting aside.

Using the residual fat, add chopped onion, carrots, and celery. Sauté for about 5 minutes until the onion is translucent, then add minced garlic and chopped herbs for 2 minutes.

Stir in tomato paste, cook for a minute, then add red wine and deglaze the pot. Allow to simmer for about 5 minutes, then add crushed tomatoes and chicken stock before placing the pork back in the pot.

Cover the Dutch oven and transfer it to the oven. Braise for 3 to 3½ hours, or until the pork is tender.

In a large pot, boil salted water and cook pappardelle according to package instructions until al dente, usually 8-10 minutes. Reserve 1-2 cups of pasta water.

Once the pork is tender, shred it into bite-sized pieces and return it to the Dutch oven with the sauce. Stir in heavy cream and adjust the sauce with reserved pasta water as necessary.

Add cooked pappardelle to the Dutch oven and toss gently with the ragu sauce until well coated. Serve immediately, garnished with Parmesan and fresh thyme if desired.