Pork Shoulder with Tomatoes and Pancetta

Lazy fall weekends lend themselves so beautifully to meals like this one that I couldn't resist not sharing it with all of you. 

Now that the leaves have started to turn and that the pumpkins have become the staple of most markets, I find myself yearning for the ultimate comfort foods around. This kind of dish is not only quite budget-friendly (you pay less for these tougher cuts of meat that need a long time to slowly cook) but it's also a great way to feed a hungry crowd with little effort. Once you've browned your meat and nicely caramelized the bottom of your pan, all you need is to add a flavourful base - in this case pancetta, onions, carrots and herbs - and some liquid to cook the roast in. The hardest part of this type of meal really is the waiting. I imagine that in large dwellings it may be easier to seek refuge in one corner of your space so you don't have to endure the warm aromatic smell of slow-cooked meat, but in my cookie-cutter Toronto condo, you really can't escape the sweet aromas of the kitchen.

For the few hours needed to bring this meat to fork-tender perfection, my apartment turns into a haze of goodness. And the best part? The leftovers! I'm not usually a big leftovers person - I like creating a new meal from scratch whenever I can - but this lends itself so perfectly to be tossed with a freshly cooked bowl of herbed pasta, or piled high to top toasted focaccia bread.

Pork Shoulder Roast
2 lb boneless pork shoulder
2 tbsp olive oil
1/3 cup diced pancetta
1 onion, diced
4 garlic cloves, diced
2 carrots, coarsely chopped
6 sprigs of thyme
2 bay leaves
1 can crushed tomatoes
2 tbsp tomato paste
1/2 cup to 2 cups low-sodium chicken stock
Salt and freshly ground pepper

Preheat your oven to 325F.

Season pork generously with salt and pepper. Heat oil on medium heat in large Dutch oven. Add pork and brown on all sides for about 2 minutes per side. Remove from pot and set aside. Add pancetta to the Dutch oven; cook for 2 minutes. Add onions, garlic and carrots, and cook until onion is translucent, about 3 minutes. Stir in thyme and bay leaves. Return pork to the pot, on top of vegetables. Add crushed tomatoes, tomato paste and enough chicken stock to come about 2/3 up the side of the pork.

Bring stock to a boil, reduce to a simmer, cover and set to cook in the oven for 3 hours, or until meat is fork tender. Remove pork from the pot, tent with foil and set to rest for 20 minutes. In the meantime, strain the sauce discarding vegetables and herbs. Return sauce to the pot and simmer to thicken if needed. Shred pork using a fork and top with sauce. Enjoy!