Italian Braised Pork

Tender and Flavorful Boneless Pork Shoulder, slow-cooked with Tomatoes, Garlic, Onion, Peppers and fresh Herbs.

Yields: 6 Servings

Directions

1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat.

2. Sprinkle pork with ¼ tsp salt and ¼ tsp. pepper.

3. Add pork to pan; cook 10 minutes, turning to brown all sides.

4. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender.

5. Add remaining ¼ tsp. salt, ¼ tsp. pepper, tomatoes, rosemary, and thyme.

6. Bring to a simmer, cover and cook on the stovetop over low heat (or in a 325-350 F oven) for 2 hours or until very tender.

7. Add vinegar and Worcestershire sauce.

8. Cook, uncovered, for 30 minutes, to reduce the liquid; then turn off heat.

9. Shred pork with 2 forks. Cool completely, and divide into containers. Label and freeze.

Ingredients

• 1 tbsp. olive oil

• 1 ½ lb. boneless pork shoulder (Boston Butt)

• ½ tsp. salt

• ¾ tsp. black pepper

• 2 c. yellow onion, julienned

• 1 medium yellow bell pepper, julienned

• 10 garlic cloves, peeled and minced

• 2, 14 ½ oz. cans diced tomatoes

• 1 tbsp. fresh rosemary, minced

• 1 tbsp. fresh thyme, minced

• 1 tbsp. balsamic vinegar

• 2 tsp. Worcestershire sauce

• 2 c. water, chicken broth, or beef broth