PORK ROAST IN TOMATO SAUCE
This pork shoulder roast in tomato sauce recipe is packed with rich flavor from fresh tomatoes, Italian canned tomato, juicy bone-in pork shoulder, onion and garlic!! I like a bone-in pork shoulder because of its rich flavor, yet, you can use a boneless if desired. Cooking the meat slowly at low temperatures breaks down the fat and produces a tender roast.This recipe is used another half of the shoulder that I used for making homemade Ramen Chashu pork, so you may need to add the volume of the ingredients depending on your pork shoulder's weight.
Ingredients
- 4 lb pork shoulder
- salt and pepper to rub
- 5-6 mushrooms, diced or sliced
- 1 tbsp vegetable oil
- 1.5 onion, thinly sliced
- 2 cloves of garlic, minced
- your choice of herbs *oregano, thyme, basil, rosemary…
- 5 fresh tomatoes *Or 1 canned tomato
- 1 lb canned tomato *Made of Italian tomato highly recommended
- 1 tbsp sugar
- 1 cup red wine
- 1½ tbsp better than bouillon [CHICKEN]
Instructions
- Preheat oven to 285˚F. Season the pork with salt and pepper on each side. Set aside.
- In a large Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Add thinly sliced onion and garlic, and saute until they are cooked.
- Add diced fresh tomatoes, and continue cooking. Then, add canned tomato and 1 tbsp of sugar. Continue cooking over medium-high heat until the sauce starting bubble. *If you use canned whole tomatoes, crush tomatoes as much as you can.
- Add 1 cup of red wine, mushrooms, fresh herbs, 1½ tbsp of better than bouillon [CHICKEN], and the pork.
- Place the lid on, and put the pot in the oven. Cook for 4 hours.
- Serve with cooked pasta if desired.
Notes
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