- 3 tbsp olive oil
- 1 boneless pork shoulder (about 1,6kg), trimmed and cut into 10cm chunks
- 1 large red pepper, seeded and sliced
- 1 large green pepper, seeded and sliced
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 3 tbsp tomato paste
- 3/4 cup dry red wine
- 800g canned chopped tomatoes
- 2 bay leaves
- Preheat oven to 160°C. In a 6 to 8ℓ Dutch oven or heavy pot, heat oil on medium-high until hot but not smoking. Season pork with 1/2 tsp salt and 3/4 tsp black pepper, and place in the pot. Cook for 10 to 12 minutes or until browned on most sides. Transfer to a large plate.
- To the same pot, add the peppers, onion, garlic and 1/2 tsp salt. Cook for 5 minutes or until beginning to soften, stirring occasionally. Add tomato paste and cook for 1 minute, stirring. Add the wine. Bring to the boil and then boil for 2 minutes or until reduced slightly. Add the tomatoes and bay leaves and then return the pork to the pot. Bring to the boil, then cover and cook in the oven for 1ó to 2 hours or until pork is very tender.
- Transfer pork to a cutting board and, with two forks, pull pork into bite-sized pieces. Discard the bay leaves. Return pork and any juices to the pot with the tomato sauce, and stir to coat.
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