MEDITERRANEAN-STYLE BRAISED PORK

3 1/2 pounds pork shoulder roast, rinsed and patted dry
Salt and pepper, to taste
1 cup all-purpose flour
2 tablespoons grapeseed oil
4 garlic cloves, peeled and minced
3 pounds large yellow onions, peeled and sliced 1/4 inch thick
3 pounds Roma tomatoes, washed, cored and quartered
1 cup low-sodium vegetable broth or chicken broth
1 cup dry white wine
2 sprigs rosemary

Preheat the oven to 350 degrees F.

Season the pork with salt and pepper. Dredge in the flour to coat.

In a large Dutch oven over medium high heat, heat the oil. Sear the pork on all sides to a golden brown. Transfer the pork to a platter.

Add a bit more oil to the pot. Saute the garlic and onions until lightly softened, about 5 minutes.

Return the pork to the pot and cover with some of the onions. Top with the tomatoes, vegetable broth, wine and rosemary. Cover the pot and place in the oven for about 2 hours, until the meat is tender.

Remove from the oven, transfer the pork to a platter and let stand 15 minutes. Slice and serve with the tomatoes, onions and juice.

Note: This can also be made on the stove top over medium heat or in a slow cooker.

Makes 6 servings
Source: Katherine Emmenegger to the San Diego Union-Tribune, February 6, 2008