1Ontario pork shoulder picnic roast, lean about 4 lb/2 kg
128ozcan tomatoes, chopped
1cupblack olives, pitted
1Tbspfresh thyme, or 1 tsp (5 mL) dried
1tspgrated lemon zest salt and freshly ground black pepper
Remove skin and as much visible fat as possible from roast. Heat olive oil over high heat in a heavy casserole, just large enough to fit pork shoulder. Brown pork on all sides. Remove pork and all but 1 Tbsp (15 mL) oil.
Reduce heat to medium and sauté onions and garlic for about one minute.
Add broth and bring to a boil, scraping up all the brown bits.
Add tomatoes, olives, tomato paste, thyme and lemon rind. Bring to a simmer, and add pork shoulder. Loosely cover and simmer for 2 hours or until tender, turning the meat at least once. Season with salt and pepper to taste.
Remove pork from casserole and allow to cool sufficiently to handle. With a sharp knife, carefully cut away any meat still attached to the bone. Slice and serve with sauce. Garnish with chopped parsley if desired.