- 8
Ingredients
- 2 (2 1/2- to 3-pound) boneless pork shoulder roasts , netting removed and tied according to photos at left
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 onions , chopped
- 6 garlic cloves , minced
- 1 tablespoon tomato paste
- 1/2 cup white wine
- 3 tablespoons Minute Tapioca
- 1 28-ounce can diced tomatoes , drained
- 2 teaspoons minced fresh thyme leaves
- 1 pound carrots , peeled, halved lengthwise, and cut into 2-inch pieces
- 1 pound parsnips , peeled, halved lengthwise, and cut into 2-inch pieces
- 2 teaspoons white wine vinegar
Preparation
Step 1
1. Pat roasts dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown roasts all over, about 10 minutes. Transfer to slow cooker.
2. Add onions and additional 2 teaspoons oil to empty skillet and cook until browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Stir in wine and simmer, scraping up any browned bits with wooden spoon, until thickened, about 2 minutes. Stir in tapioca, tomatoes, and thyme; transfer to slow cooker.
3. Toss carrots, parsnips, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining oil in bowl until vegetables are well coated. Scatter vegetable mixture over pork. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high 4 to 5 hours).
4. Transfer roasts to cutting board, tent with foil, and let rest 10 minutes. Remove twine from roasts and cut meat into 1/2-inch-thick slices; transfer to serving platter. Using slotted spoon, transfer carrots and parsnips to platter with pork. Stir vinegar into sauce and season with salt and pepper. Serve, passing sauce at table.
Step-by-Step
Two Roasts Are Better Than One
We like to use two smaller roasts for this recipe, because the meat cooks more quickly and the small roasts are easier to manage in the slow cooker and to find in the supermarket.
Most boneless pork shoulder roasts come bound in string netting, which is difficult to remove after cooking. We prefer to cut the netting off before cooking, trim the roasts, and then tie each one with cooking twine.
1. Remove the netting from the pork roasts. Open each roast and trim any excess fat.
2. Tie the roasts separately. To ensure even cooking, fold the smaller lobes under, then tie each roast with kitchen twine every 1 1/2 inches around the circumference and once around the length.