Ingredients

  • 1½ kg pork shoulder (whole piece)
  • 5-6 garlic cloves
  • ½ cup olive oil
  • 1 kg fresh tomatoes, grated or 1 kg canned crushed tomatoes
  • 1 cup dry red wine
  • 1 tbsp tomato paste
  • 6 potatoes
  • 1 tsp sugar
  • Salt
  • 2-3 sprigs fresh thyme or oregano
  • Freshly ground black pepper

Instructions

  1. Peel the garlic cloves and cut them in half. Remove the germ from the center.
  2. Using a sharp knife, make small incisions in the pork and insert the garlic pieces.
  3. In a deep pot, heat 2 tablespoons of olive oil (from the total amount) over medium-high heat.
  4. Brown the pork on all sides until a crust forms, about 10 minutes.
  5. Add the tomato paste and stir, rubbing it on the bottom of the pot to release its aromas.
  6. Pour in the wine and let the alcohol evaporate, keeping the aromas.
  7. Add the grated tomatoes, salt, pepper, and sugar.
  8. Pour in 1 cup of water, cover the pot, and reduce the heat to low.
  9. Simmer for 1 hour and 30 minutes until the meat is tender.
  10. Meanwhile, peel and wash the potatoes, then cut them into thick slices.
  11. In a large pan, sauté the potatoes in a little olive oil for about 10 minutes until they start to release their starch and their surface becomes creamy, .
  12. After 1 hour and 30 minutes of simmering, remove the pork from the pot and slice it.
  13. Return the pork slices to the sauce, add the herbs and sautéed potatoes.
  14. Continue to cook for an additional 30 minutes until the potatoes are well cooked and the sauce has thickened.
  15. Serve the pork and potatoes in tomato sauce immediately.

Enjoy!

Source: Argiro Barbarigou