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Chunky Pork Shoulder Rogue

Ingredients2 tbsp olive oil
2 lbs. boneless pork shoulder roast rolled
salt
ground pepper
1 medium chopped onion
1/2 tsp fennel seed
4 garlic gloves finely chopped
1 tbsp finely chopped sage
1 tsp finely chopped rosemary
28 oz. can tomato puree
28 oz. can Italian drained tomatoes drained and chopped
pinch of red pepper
1/2 cup fresh chopped basil

Directions

Sprinkle meat with salt and pepper.
In large skillet heat oil over medium heat.
Brown meat and all sides.
Move meat to slow cooker.

Add onions and fennel seeds to skillet.
Cook until onions are golden. About 10 minutes.
Stir in garlic, sage, and rosemary.
Add tomato puree, tomatoes, and pinch of salt.

Pour sauce into slow cooker.
Add red pepper.
Cover and cook for 5 to 6 hours or until pork is very tender.

Remove meat to cutting board.
Leave sauce in cooker with heat on.
With two forks, tear meat into bite size pieces.
Return meat to cooker to reheat.
Stir in basil.
 

 

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