Ingredients

• 2 pounds pork shoulder roast , cut into cubes
• 1 teaspoon dried rosemary leaves , crumbled
• 1 teaspoon dried thyme leaves
• 1 teaspoon ground black pepper
• 0.5 teaspoons salt
• 2 tablespoons olive oil
• 1 onion , diced
• 1 carrot , peeled and diced
• 2 cloves garlic , minced
• 0.5 cups dry red wine
• 1 , 28 ounce
• 1 cup chicken stock

Instructions

1. 1 Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
2. 2 Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
3. 3 Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.

Nutrition per serving