A perfect make-ahead dish that is served best over Parmesan risotto, but is also great over pasta or potatoes! Lamb or beef can also be substituted and is just as delicious!
Ingredients
- pork shoulder roast: 2 pound (cut into cubes)
- rosemary leaves, crumbled: 1 tsp (dried)
- thyme leaves: 1 tsp (dried)
- ground black pepper: 1 tsp
- salt: 0.5 tsp
- olive oil: 2 Tbsp
- onion: 1 piece (diced)
- carrot: 1 piece (diced)
- garlic: 2 clove (minced)
- dry red wine: 0.5 cup
- tomatoes: 1 can (28 ounce can, diced)
- chicken stock: 1 cup
Metric Conversion
Stages of cooking
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Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
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Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
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Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.
