Tender, tasty and time saving.
- 1 pork butt 3 – 5 lbs (depends on your large pot capacity!)
- Freshly ground pepper
- 4 tblspn Grapeseed oil
- 4 shallots
- 1 large can crushed tomatoes 28 oz
- 1 small can tomato paste
- 1 cup red wine
- 8 garlic cloves
- 1-2 chillies
- 1 tblspn smoked paprika
- 1 tblspn cumin
- 2 tblspn parsley
- 1 tblspn thyme
- 1 tblspn rosemary
- Rub the pork butt with ground pepper
- Heat large pot you plan on using for your pot roast
- Brown pork butt well on all sides, remove from pot
- Add oil and cook shallots
- Add tomato paste, crushed tomatoes and red wine
- Add garlic, chillies and rest of herbs
- Simmer for 5 minutes until bubbling and fragrant
- Turn heat right down and place pork butt into red sauce
- Spoon over sauce and place lid on pot sealing the heat in
- Keep stove low and cook until pork is cooked through, turning every 30 minutes or so
- The slower it cooks the more tender it will be
- Pork should cook through and the core internal temperature should be 150 – 160 F.
- Leave to rest 10 minutes before slicing to serve
- Serve with red sauce spooned over slices
I cut up the entire pork butt and poured over the red sauce and stored it in the fridge this way.
We had this with a salad and roasted sage butternut.
We had an ice storm and were without power for a day and a half. Luckily we have a fireplace and pushed the sofas in front to keep warm. The rest of the house got down to 11⁰C! I knitted these mittens to keep busy. It was the most relaxing day we’ve had in the longest time! (My Mother and I met the llama’s where the wool is from at the farm near Mt Hood 😉
The sounds of melting ice.