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Level
very easy
Prep Time
30 mins
Total Time
2 h
Serves
4

Ingredients

30
canola oil
ml
1
pork shoulder roast
4
bacon
slice(s)
2
pepper(s)
125
mushrooms
g
250
yellow onion(s)
g
125
white wine
ml
375
chicken broth
ml
60
tomato paste
ml
2
garlic
clove(s)
5
tarragon
ml
1
bay leaf
To taste,
salt and pepper

Directions

Step 1
In a large skillet, heat 15 mL (1 tbsp.) oil and brown the meat on all sides over medium-high heat.
Step 2
Place the meat in a deep baking dish. In a skillet, fry the bacon over high heat. Arrange the bacon around the meat and discard the fat. Heat the remaining oil in the skillet and sauté the peppers, mushrooms, and onions until the onions turn golden brown.
Step 3
Arrange the vegetables around the roast. Deglaze the skillet with the white wine and thoroughly scrape the bottom of the pan with a wooden spoon. Pour the resulting sauce over the roast.
Step 4
Combine the remaining ingredients in a bowl and pour over the roast and vegetables. Roast at 160°C (325°F) for 2 hours. Turn the roast halfway through the cook time and add some water to limit sauce evaporation.
Step 5
When the roast is cooked, remove it from the oven, cover and let stand 10 to 15 minutes before carving. Serve with pasta.