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Ingredients
- 3 lbs shoulder butt capicola pork roast boneless
- 1 tsp ground black pepper
- 1/4 tsp cayenne pepper or to taste
- 1 large onion chopped
- 3 celery stalks thinly sliced
- 1 can Italian style tomato sauce 14 oz
- 1 cup vegetable broth
- 1 tbsp lemon juice
- 4 Yukon Gold potatoes quartered
- 2 parsnips peeled, halved lengthwise, sliced into chunks
- 1/2 medium rutabaga peeled, quartered lengthwise and thinly sliced
- 2 tbsp minced parsley
Ingredients
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Instructions
- Rub pork with a mixture of black and cayenne pepper. In a roasting pan combine onions and celery. Stir in the tomato sauce, broth and lemon juice. Pour this mixture into a shallow 4-litre casserole or roasting pan.
- Place pork roast on top of mixture and cover. Braise in a 350º oven for 30 minutes. Add remaining ingredients except parsley. Continue braising 1 hour or until vegetables and roast are tender and a meat thermometer inserted in roast registers 160º. Sprinkle with parsley. Serve with braised leeks.
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