A boneless pork shoulder is cooked low and slow with herbs, spices, and vegetables until it is fall apart tender.

Ingredients: pork shoulder, salt, pepper, olive oil, onion, celery, garlic, tomato paste, white wine, chicken broth, thyme, rosemary, bay leaf, carrots, small potatoes

Tie the roast with kitchen twine to hold it together and to ensure even cooking. Season the pork roast with the salt and pepper.

Heat the oil in a large pot, add the pork. Cook for 3 minutes. Repeat on all sides until browned. The meat will release from the pot when a crust forms on the outside.

Remove the pork roast and cover with foil to keep warm. Do not wash the pot. Place it back over medium heat. Cook the onions and celery for 2-3 minutes.

Add the garlic and tomato paste, stir and cook 1 minute. Add the wine, stir while gently scrapping bits off the bottom of the pot. Continue cooking 1-2 minutes.

Return the pork to the pot. Add broth and arrange the potatoes, carrots, herbs, and bay leaf around the roast. Cover and cook, simmering, about 3 hours or until tender.

Remove and discard the rosemary, thyme stems and bay leaf.  Serve the roast with the vegetables. Add a side of rice, bread or Texas toast if desired.

Garnish with fresh rosemary, thyme, or parsley. Serve and enjoy.