Recipe created by Chef Dez (www.chefdez.com) “Lots of pork with lots of wine! Perfect when served with my recipe for Garlic Mashed Potatoes.”
- 1.5 kg Johnston's Boneless Pork Butt Roast
- salt & pepper
- 2 Tbsp canola or grape seed oil
- 1 medium onion diced small
- 6-8 garlic cloves minced
- 1 ½ cups full bodied red wine plus a splash
- 2 sprigs fresh rosemary plus more for garnish
- 1 bay leaf
- 2 Tbsp tomato paste
- 2 tsp white sugar
- Salt & fresh cracked pepper to taste if desired
- 1-2 tsp butter
- parsley for garnish
- Remove the string from roast and cut into 3 or 4 equal pieces.
- Lightly season roast pieces with salt and pepper.
- Heat a heavy bottomed pan over medium-high heat.
- Add oil to pan and brown the pork on all sides, in two batches if using a smaller pan.
- Remove the pork and set aside.
- Cool down the pan a bit, and sauté the onion and garlic over medium heat for about 2 minutes until softened a bit.
- Deglaze the pan with a splash of wine.
- Add the reserved pork, rosemary, bay leaf, and 1 ½ cups of wine to the pan; bring to a boil over high heat.
- Turn down to simmer; cover and cook over med-low heat for 2 hours. Half way through the cooking time, flip the pork pieces over.
- Remove the pork and set aside covered with foil to keep warm. Discard the bay leaf and the rosemary sprigs.
- Increase the heat to high, add the tomato paste and the sugar, and reduce the liquid for about 10-15 minutes until syrupy.
- Taste and adjust seasonings if needed.
- Finish the sauce by removing from heat and stirring in butter until just melted.
- Cut the pork into bite-sized pieces or slices.
- Serve immediately; plate a mound of “Garlic Mashed Potatoes” in the center with a few pork pieces on top. Drizzle a couple tablespoons of sauce over the pork and on the plate around the mashed potatoes.
- Garnish with freshly chopped parsley and a sprig of fresh rosemary.