Braised Pork Shoulder with Tomato and White Wine | RICARDO

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