Add all ingredients to a large freezer bag. Mix gently to combine.

Remove excess air. Seal and freeze.

Thaw. Cover, and put in 325° oven. Braise for 3-4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it’s practically falling apart. Shred and add back to pot and stir. Cook 1 to 2 pounds pasta according to package directions. Top pasta with ragu and Parmesan.