Before starting, preheat your broiler to high.To a large pot, add 10 cups warm water and 2 tsp salt. Cover and bring to a boil over high heat. Wash and dry all produce. Add pasta to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl) and drain. Return pasta to the same pot off heat.

Toss cherry tomatoes with 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil, in the middle of the oven, until burst, 5-6 min. When tomatoes are done, toss them with half the balsamic glaze in a large bowl. Set aside.

While the tomatoes broil, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then the mirepoix. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.

Roughly chop the parsley. Peel, then mince or grate the garlic. Add the garlic, pulled pork, crushed tomatoes, tomato sauce, Italian Seasoning, half the parsley and remaining balsamic glaze to the mirepoix. Reduce heat to medium-low. Cook, until sauce thickens slightly and pork is warmed through , 4-5 min.\*\* Season with salt and pepper.

Add the pulled pork ragu and reserved pasta water to the large pot with the pasta. Toss to combine.

Divide linguine and pork ragu between bowls. Top with the balsamic-glazed tomatoes. Sprinkle with the Parmesan cheese and remaining parsley.