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