1. In a large skillet over medium-high heat, brown the pork in 2 tbsp (30 ml) of the oil. Add the onions and cook for 2 minutes. Transfer into a slow cooker.
2. Add the remaining oil to the slow cooker along with the broth, garlic, olives and red pepper flakes. Cover and cook on Low for 8 hours.
3. Add the spinach and lemon zest to the braised pork. Let rest for 5 minutes.
4. In a large pot of salted boiling water, cook the pasta until al dente. Drain. Add to the slow cooker. Season with salt and pepper. Mix well. Add more broth, as needed. Serve the pasta in shallow bowls with lemon wedges.

Note from Ricardo

The 24 garlic cloves will produce a very aromatic sauce. This is a clever shortcut to achieve full-bodied flavour with minimal effort or sophisticated ingredients. Packages of pre-peeled garlic cloves are available in most supermarkets and will simplify the preparation of this recipe.

Reuse the lemon you have zested by cutting it into wedges and serving it with the pasta.

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