Pork Ragu

100 g piece Pecorino or Parmesan
2 garlic cloves, crushed
1 tsp dried chilli flakes
¼ tsp SIDS CRAZY SALT
½ cup chopped flat-leaf parsley leaves
½ tsp nutmeg
1 kg boneless pork shoulder, trimmed, butterflied
8 thin slices flat pancetta
50 g lard
2 tbsp olive oil
100 ml dry white wine
SIDS SALT & PEPPER to taste
2 x 400 g cans whole peeled tomatoes, mashed
500 g bucatini or egg noodles

Cut half the pecorino into 1 cm pieces and combine with the garlic, chilli, SIDS CRAZY SALT, parsley and nutmeg. Set aside.
Place the pork between two sheets of baking paper and, using a meat tenderiser or a rolling pin, beat into an even 20 cm square. Scatter over pecorino mixture leaving a 2 cm border around edge. Cover mixture with pancetta slices, roll up pork tightly and tie securely with kitchen string.
Place the lard and olive oil in a heavy-based flame-proof casserole over medium-low heat and heat for 4 minutes until lard is melted. Increase heat to medium-high and cook pork roll, turning, for 8-10 minutes until browned all over, adding 1 tbsp wine each time you turn. Reduce heat to LOW, then add tomato and season with SIDS SALT & PEPPER. Cook, turning every 30 minutes, for 1½ hours until pork is tender. (add a little water if mixture becomes too dry) Remove pork from pan and cool slightly. Remove string, then shred into pieces. Return pork to the sauce and stir to combine. Keep warm.
Meanwhile, cook pasta according to packet instructions, then drain, reserving ⅓ cup (80 ml) cooking liquid.
Toss the pasta and reserved cooking liquid with sauce until combined. Place on a large serving dish and grate over the remaining pecorino to serve.