Braised Pork Shoulder with Tomato and White Wine
Braised Pork Shoulder with Tomato and White Wine
Ingredients
- 2 onions, coarsely chopped
- 2 teaspoons (10 ml) fresh thyme
- 1/4 cup (60 ml) chopped fresh parsley
- 4 cloves garlic, finely chopped
- 1 can 19 oz (540 ml) plum tomatoes, crushed
- 4 carrots, thinly sliced
- 18 sundried black olives, pitted and coarsely chopped
- 2 cups (500 ml) chicken broth
- 1 cup (250 ml) white wine
- 1 cup (250 ml) water
- One 3 lbs (1.5 kg) pork shoulder, bone-in (with or without the skin)
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a baking dish, combine the onions, herbs, garlic, tomatoes, carrots, olives and liquids. Add in the meat. Season with salt and pepper. Cover and bake for 2 hours.
- Uncover and cook for 1 hour, basting the pork frequently. Add a little water if necessary.
Braised Pork Shoulder with Tomato and White Wine