Preheat your oven to 325°F (163°C). Season the boneless pork shoulder pieces with salt and pepper.

In a large Dutch oven, heat olive oil over high heat. Add the pork shoulder pieces and brown them on all sides for about 7 minutes.

Lower the heat to medium and add diced onions, carrots, and celery to the pot. Sauté for about 5 minutes until onions are translucent.

Add minced garlic and fresh herb sprigs (thyme, rosemary, and sage) to the pot, cooking for an additional 2 minutes until fragrant.

Stir in the tomato paste and cook for about 1 minute until it darkens.

Pour in red wine to deglaze the pot, scraping up browned bits, and let cook for about 5 minutes.

Add crushed tomatoes and chicken stock, mixing everything until well combined. Bring to a gentle simmer.

Return the browned pork to the pot, cover, and braise in the oven for 3 to 3.5 hours.

While the pork is braising, cook the pappardelle according to package instructions and reserve 1 to 2 cups of pasta water.

Once the pork is tender, shred it and stir in reserved pasta water if the ragu is too thick.

Stir in the heavy cream to achieve desired creaminess.

Toss the cooked pappardelle with the sauce until well-coated and serve hot, garnished with Parmesan cheese and fresh thyme.