Slow Roasted Pepper Pork

• 1 3-4 pound bone-in pork roast
• 1 medium onion
• 6 cloves garlic
• 1 quart tomato sauce
• 3 tbsp dried Chipotle Chili
• 1 tsp dried cilantro
• 1/2 tsp cumin
• 2 tbs basil
• 1/4 cup pickled jalapeno peppers
• 3 tbsp olive oil
• Salt and Pepper to taste

1. Preheat oven to 300 degrees.
2. Heat a heavy cast iron dutch oven over medium heat about 2 minutes. Add 2 tbsp of olive oil. Lightly sprinkle roast with salt and pepper and add to pan. Sear on all sides until browned. Remove roast from pan and set aside.
3. Chop onion and add to pan with remaining 1 tbsp oil and a pinch of salt. Cook until onions begins to brown then add chopped garlic and cook for about one minute, being careful not to burn garlic. Add 1 cup of tomato sauce to pan and cook for about 3 minutes scraping up any bits of roast and onion stuck to the bottom of the pan. Add chipotle pepper, spices and 1 more cup of sauce and cook to reduce mixture for an additonal 4 minutes. Add remaining sauce along with the diced jalapeno peppers and roast and any juices. Bring mixture back to a bubbling simmer. Coat roast in the sauce mixture and cover with heavy lid or foil.
4. Bake at 300 degrees for 4 or 5 hours, basting roast with the mixture every 45 minutes or so. Roast is done when it's tender and easily pulls away from the bone.
5. You can serve this with the sauce, without it or even remove the roast, debone and shred the meat and return it to the sauce. Tasty, spicy and delicious.

pork roast, onion, garlic, tomato sauce, cilantro, cumin, basil, jalapeno peppers, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/slow-roasted-pepper-pork-1257948 (may not work)