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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