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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
30 mins
Total Time
2 mins
Serves
4

Ingredients

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

Preparation

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.

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