This is a double recipe so there will be some to freeze for another dinner.
Ingredients
2 large carrots
2 medium onions
4 cloves garlic, chopped
4 Tbs tomato paste
2 tsp dried thyme
2 tsp dried oregano
2 - 14.5oz cans diced tomatoes
2.5-3 lbs pork shoulder, trimmed and cut in half (at least)
Fettuccini and parmesean for serving
Combine carrot, onion, garlic, tomato paste, herbs, 1.5tsp salt and 1/2 tsp pepper in slow cooker. Add tomatoes and their juices; add pork and turn to coat.
Cook on high for 5-6hrs or low for 7-8hrs, until pork is very tender. Pull pork from sauce and place on cutting board. Shred with 2 forks, discarding any fatty bits. Serve with fresh fettuccini and ample parmesean.
From Real Simple, Jan2013
Sunday
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