1 roast pork shoulder, about 1.8 kg (4 lb) with the bone, trimmed of fat

45 ml (3 tbsp) olive oil

2 onions, chopped

2 red bell peppers, seeded and diced

2 cloves garlic, chopped

225 g (1/2 lb) white mushrooms, quartered

30 ml (2 tbsp) unbleached all-purpose flour

125 ml (1/2 cup) white wine

500 ml (2 cups) chicken broth

1 can (398 ml/14 oz) diced tomatoes

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a large ovenproof pan, brown the meat in 30 ml (2 tbsp) of the oil. Season with salt and pepper. Set the meat aside on a plate.

In the same pan, brown the vegetables in the remaining oil (15ml/1 tbsp). Sprinkle with the flour and mix thoroughly. Deglaze with the wine. Add the broth and tomatoes. Bring to a boil, whisking constantly. Return the meat to the pan.

Cover and roast in the oven for about 3 hours. Turn the meat 2 or 3 times during cooking. Uncover. Cook for an additional hour or until the meat is fork tender. If desired, serve with mashed potatoes.

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