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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