Tender, tasty and time saving.

Ingredients

• 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

Method

1. Rub the pork butt with ground pepper
2. Heat large pot you plan on using for your pot roast
3. Brown pork butt well on all sides, remove from pot
4. Add oil and cook shallots
5. Add tomato paste, crushed tomatoes and red wine
6. Add garlic, chillies and rest of herbs
7. Simmer for 5 minutes until bubbling and fragrant
8. Turn heat right down and place pork butt into red sauce
9. Spoon over sauce and place lid on pot sealing the heat in
10. Keep stove low and cook until pork is cooked through, turning every 30 minutes or so
11. The slower it cooks the more tender it will be
12. Pork should cook through and the core internal temperature should be 150 – 160 F.
13. Leave to rest 10 minutes before slicing to serve
14. 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.