• 1 Ontario pork shoulder picnic roast, lean about 4 lb/2 kg
• 1 Tbsp (15 mL) olive oil
• 1 large onion, diced
• 2 Tbsp (30 mL) minced garlic
• 3 cups (750 mL) chicken broth
• 1 28oz can tomatoes, chopped
• 1 cup (250 mL) black olives, pitted
• 2 Tbsp (30 mL) tomato paste
• 1 Tbsp (15 mL) fresh thyme, or 1 tsp (5 mL) dried
• 1 tsp (5 mL) grated lemon zest
• Salt and freshly ground black pepper
1 Remove skin and as much visible fat as possible from roast.
2 Heat olive oil over high heat in a heavy casserole, just large enough to fit pork shoulder. Brown pork on all sides. Remove pork and all but 1 Tbsp (15 mL) oil.
3 Reduce heat to medium and sauté onions and garlic for about one minute.
4 Add broth and bring to a boil, scraping up all the brown bits.
5 Add tomatoes, olives, tomato paste, thyme and lemon rind. Bring to a simmer, and add pork shoulder. Loosely cover and simmer for 2 hours or until tender, turning the meat at least once.Season with salt and pepper to taste.
6 Remove pork from casserole and allow to cool sufficiently to handle. With a sharp knife, carefully cut away any meat still attached to the bone. Slice and serve with sauce. Garnish with chopped parsley if desired.
Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 2.5 hours