- 6
Ingredients
- 1 4 1/2-5 pound boneless pork shoulder roast (also known as Boston Butt Roast)
- 1 pkg bacon, diced
- 1 large carrot, peeled and roughly chopped
- 2 pieces of celery, roughly chopped
- 3 large cloves of garlic, smashed and roughly chopped
- 1/2 large onion, roughly chopped
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- a few dashes of red pepper flakes
- 1 28 ounce can of crushed tomatoes
- 3/4 cup red wine
- beef stock, to cover (about 2 cups)
Preparation
Step 1
Preheat the oven to 350 F.
Season the boneless pork shoulder roast with salt an pepper. Set aside. Heat a large dutch oven over medium heat. Add the chopped bacon and saute until nicely browned (if the bacon sticks, you can add a small amount of olive oil).
Remove the bacon from the dutch oven with a slotted spoon and set aside. Increase the heat to medium-high. The bacon grease should be hot, but not smoking. Place the pork shoulder in the hot oil and sear until dark brown on all sides. Quickly add the vegetables. Stir and saute for approximately one- two minutes. Add the red wine and stir, picking up any browned bits off the bottom. Add the can of crushed tomatoes and beef stock to cover. Toss in the bay leaves and reserved bacon. Transfer to the oven.
Braise for approximately 2 1/2 hours, stirring occasionally. The roast is ready when the meat is very tender to the touch.