Braised Pork Shoulder with Tomato and White Wine
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...
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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
- pepper
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