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3 lb (1.4 kg) pork butt roast, boneless
- 1 tsp (5 mL) ground black pepper
- 1/4 tsp (1 mL) cayenne pepper, or to taste
- 1 large onion, chopped
- 3 celery stalks, thinly sliced
- 1 can (14 fl oz/398 mL) tomato sauce
- 1 cup (250 mL) vegetable broth
- 1 tbsp (15 mL) lemon juice
- 4 medium potatoes
- 2 carrots or parsnips, peeled, halved lengthwise and sliced into chunks
- half medium rutabaga, peeled, quartered lengthwise and thinly sliced
- 2 tbsp (25 mL) minced parsley
Instructions
Rub pork with a mixture of black and cayenne pepper. In a bowl, 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 350°F (160°C) oven 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 160°F (70°C).
Sprinkle with parsley.