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12 servings
Ingredients:
2 tablespoons extra virgin olive oil1 large yellow onion, diced1 clove garlic, minced4 pounds pork shoulder roast 1/2 cup white wine3 cups water2 teaspoons dried oregano2 teaspoons dried parsley1 teaspoon dried thyme1 teaspoon dried rosemary3 tablespoons garlic powder1 teaspoon salt1 teaspoon black pepper2 (28 ounce) cans tomato puree6 cups water1/4 cup white sugar
Instructions:
Heat olive oil in a large stock pot over medium heat.Saute onions and garlic until lightly browned.Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water.In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper.Sprinkle 1/4 of spice mixture over pork.Cover, and cook for 30 minutes turning occasionally.Add water periodically if needed.Pour in tomato puree.Fill cans with water, and pour in (about 6 cups).Stir in remaining spice mixture and the sugar.When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours.Stir occasionally, and adjust seasonings to taste.
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