2 onions, coarsely chopped

2 teaspoons (10 ml) fresh thyme

1/4 cup (60 ml) chopped fresh parsley

4 cloves garlic, finely chopped

1 can 19 oz (540 ml) plum tomatoes, crushed

4 carrots, thinly sliced

18 sundried black olives, pitted and coarsely chopped

2 cups (500 ml) chicken broth

1 cup (250 ml) white wine

1 cup (250 ml) water

One 3 lbs (1.5 kg) pork shoulder, bone-in (with or without the skin)

Salt and pepper

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

In a baking dish, combine the onions, herbs, garlic, tomatoes, carrots, olives and liquids. Add in the meat. Season with salt and pepper. Cover and bake for 2 hours.

Uncover and cook for 1 hour, basting the pork frequently. Add a little water if necessary.

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