Osso Bucco-Style Pork Roast With Egg Noodles

• 1 tablespoon canola oil
• 1 lb boneless pork shoulder, cut into 2 pieces
• 1/2 cup sliced onion
• 1/4 cup peeled chopped carrots
• 1/4 cup chopped celery
• 3 cloves garlic, minced, divided
• 14.1 oz can fire-roasted diced tomatoes
• 1/2 teaspoon salt, 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon grated fresh lemon rind
• 8 oz uncooked wide egg noodles
• 2 tablespoons organic butter, melted

1. Heat oil in a large skillet over medium-high
2. heat. Add pork; cook 5 minutes or until browned
3. on all sides. Place onion, carrots, celery, and 2
4. cloves minced garlic in a 4-quart slow cooker.
5. Top with pork, tomatoes, salt, pepper, and
6. oregano. Cover and cook on Low 5 to 7 hours
7. or until pork is tender. Combine parsley, lemon
8. rind, and 1 clove minced garlic; serve over pork.
9. Cook noodles according to package directions.
10. Add butter, tossing to coat. Serve with pork.

canola oil, pork shoulder, onion, ubc, ubc, garlic, tomatoes, salt, dried oregano, flatleaf, lemon rind, egg noodles, butter

Taken from www.epicurious.com/recipes/member/views/osso-bucco-style-pork-roast-with-egg-noodles-52466031 (may not work)