Braised Pork with Chickpeas | RICARDO

Ingredients

• 1 roast boneless pork shoulder, rind removed, about 2.2 lbs (1 kg), untied
• 2 tbsp (30 ml) olive oil
• 2 onions, chopped
• 2 cloves garlic, chopped
• 2 tbsp (30 ml) balsamic vinegar
• 3 cups (750 ml) chicken broth
• 2 carrots, peeled and cut into small dice
• 1 can 19 oz (540 ml) chickpeas, rinsed and drained
• 1/2 cup (70 g) raisins