Shredded Pork Roast Roma
|Boneless pork roast||2 Pound|
|Olive oil||2 Tablespoon|
|Chopped garlic||3 Clove (15 gm)|
|Red wine||1 Cup (16 tbs)|
|Canned crushed tomatoes||28 Ounce (1 Can)|
|Canned diced tomatoes||28 Ounce (1 Can)|
|Bell peppers||1 Pound (Green / Red / Yellow Variety, Bag Of Frozen Pepper Strips Works)|
|Salt/Herb mixture||To Taste|
|Caribbean spice sauce||2 Tablespoon|
In a heavy 5 Qt kettle with a cover, pour in olive oil and heat to medium high. Brown the boneless pork roast(s) about 5 min. per side. Flip over using tongs.
Add cloves of chopped garlic and saute.
Pour in Red Wine.
Add in cans of tomatoes.
Add 3-4 bay leaves.
Cover kettle and simmer gently on low until fork pierces the meat easily.
Check at 1 1/2 hours. When fork tender, remove meat to a platter and let rest 10 min.
Tear apart with two forks (or slice into chunks). Return meat to pan.
Add pepper slices and stir into tomatoes and meat.
Add seasoning salts or herb mixtures.
Add 2 T. Caribbean Spice Sauce
Return to heat until hot. Serve. Enjoy!
This recipe was contributed by All Spice Cafe. To learn more about them or their great product visit, www.allspicecafe.com