Italian Braised Pork

Ingredients

• olive oil
• 1 5 pound pork shoulder, cut into 2" stripes (country ribs)
• 2 medium onions, diced
• 3 small carrots, minced
• 3 stalks celery, diced
• 5 cloves garlic, minced
• 3 fingers rosemary, minced
• 2 branches thyme leaves, minced
• 1 cup dry red wine
• pinch ground cloves
• pinch ground cinnamon
• pinch ground allspice
• fresh pepper
• 1 large can tomatoes, with juice
• basil
• 1 cup black dry cured Italian olives, pitted

Method

• SEAR pork all around in olive oil. Take out of pan.
• Pour fat from pan and add a bit more olive oil.
• SWEAT mirepoix. Add garlic, rosemary, thyme and sweat until fragrant.
• ADD LIQUID: Add wine and reduce (unless you have done this ahead of time) to 50%. Smell and enjoy......Add tomatoes.
• Add meat back into pot. Cover with lid and place in 375-400F oven for about 1 hour and 15 minutes. Add basil and olives. Return to oven and cook another 15-20 minutes. Serve with polenta and parmesan.

Notes

• Description:
• "Perfect for a rainy day....smells wonderful as it cooks and is
• delicious over polenta."
• SERVINGS: 10