- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 1 clove garlic, minced
- 4 pounds pork shoulder roast
- 1/2 cup white wine
- 3 cups water
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 tablespoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 (28 ounce) cans tomato puree
- 6 cups water
- 1/4 cup white sugar
- Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
- Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.
09/05/2019
recipepes.com
talian gravy, recipe
PT15M
PT1H
5
455 calories
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