Ingredients

 salad oil
 1½ lb. fresh pork butt
 2 large onions
 4 medium carrots
 1 can tomatoes
 1 tbsp. sugar
 salt
 1 package rigatoni or ziti macaroni
 ⅓ c. dark seedless raisins

 2 tbsp. Chopped parsley

Directions
1. In 5-quart Dutch oven over medium-high heat, in 1 tablespoon hot salad oil,
cook pork cubes until browned; remove pork cubes to bowl as they brown.
Cut onions into 1/2-inch-thick slices; dice carrots.

2. In drippings in Dutch oven and 1 tablespoon hot salad oil, cook onions and
carrots until lightly browned. Return pork to Dutch oven; stir in tomatoes with
their liquid, sugar, and 2 teaspoons salt. Over high heat, heat to boiling.
Reduce heat to low; cover and simmer 1 1/4 hours or until pork is very
tender.

3. During last 20 minutes of cooking time, prepare rigatoni as label directs,

using 1 tablespoon salt in water; drain.

4. Using 2 forks, pull pork into shreds. Stir in raisins and parsley. Reduce heat
to low; cover Dutch oven and simmer 5 minutes. In large bowl, toss pork
mixture with rigatoni.