Description
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
- 2 pounds pork shoulder roast, cut into cubes
- 1 teaspoon dried rosemary leaves, crumbled
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- ½ cup dry red wine
- 1 (28 ounce) can diced tomatoes
- 1 cup chicken stock
Instructions
- 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.
- Stir onion and carrot into pot; cook until onion is soft
- about 3 minutes. Add the garlic and cook until fragrant
- about 1 minute.
- 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.
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 6