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Braised Pork Roast

by Tom Fleming
 

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4 lb. pork shoulder roast

2 TBSP extra virgin olive oil

1 large onion, chopped into medium sized pieces

5 cloves garlic, peeled

1 1/2 cup chicken stock

1 TBSP fresh rosemary, chopped

1 TBSP fresh thyme, chopped

1 bay leaf

1 tsp. red chili flake (optional)

3 medium carrots, washed, peeled and rough chopped

2 ribs celery, washed and cut into 1 inch pieces

8 new potatoes, washed and cut in half

3 TBSP Dijon mustard

1 TBSP Worcestershire sauce

1 can chopped tomato

Salt and pepper to taste

In a large skillet, heat olive oil. Season pork roast with salt and pepper and sear in the skillet on all sides until golden brown.

Place browned pork in crock-pot. Add vegetables, herbs, mustard, Worcestershire and stock. Cook over low to medium heat for 6-8 hours. When finished, remove pork and allow to rest for 5 minutes. Slice and serve with vegetables and sauce.

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