For the Pork

1. Cut the onion and carrots into rings. In a large skillet, sauté the crushed garlic cloves until golden brown, then add the carrots and onion. Cook until the vegetables are soft, then add the tomato paste. Blend and transfer to a food container.
2. In the same skillet, brown the whole pork shoulder on all sides until golden brown. Increase the heat, add the wine, and cook for a few minutes until the alcohol evaporates.
3. Transfer the meat, wine, and sautéed vegetables into a slow cooker. Add spices, rosemary, cover, and cook on low for 8-10 hours until the meat is tender. Do not open the lid during cooking.
4. Once cooked, remove the pork shoulder and pull the meat apart with forks. Keep the meat warm in the slow cooker.
5. Blend the sauce with the vegetables and spices, then heat it in a pot without a lid until thickened. Pour the sauce over the meat and stir to combine.

For the Polenta

1. While the sauce is heating, prepare the polenta. Gradually pour the polenta flour into boiling water with 2 tbsp of cooking salt, stirring constantly to prevent lumps.
2. Cook for about 40 minutes if the polenta flour is not pre-cooked, or follow the package instructions for pre-cooked flour.
3. Stir in white pepper and Parmigiano Reggiano cheese, then serve.