Ingredients

  • 3 lbs. pork roast
  • 2 Tbsp WVOO Extra Virgin Olive Oil
  • 1 cup onions, diced
  • 1 cup green peppers, diced
  • 1 Tbsp fresh garlic, diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 can petite diced tomatoes
  • 1 cup WVOO Red Apple Balsamic Vinegar

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Preparation

Preheat oven to 375F. Place oil in a large braising pan and bring to medium high heat. Rub pork with the dry spices and place in pan. Brown on all sides. When port is browned, add the onions, peppers, and garlic and continue to sauté until vegetables begin to brown. Remove form heat and add the tomatoes and vinegar,. Place cover on top of pan and place in preheated oven. If your pan does not have a cover, use aluminum foil and press around the edges.

Set timer for one hour. At the end of 1 hour, carefully remove braising pan from oven. Turn pork over, baste with juices, cover and return to oven, Set timer for 20-30 min. At the end of the 20-30 minutes begin testing for doneness. The meat should pull freely from the bone. Now is the time to taste the pan juices and adjust the seasonings if needed (salt, pepper, vinegar). If the meat is not tender yet, return to over and check again, in 15 minutes until the meat pulls freely from the bones. Depending on the size, the total cooking process may take up to 2 hours. Allow pork to rest for 10 minutes before serving.