Ingrédients

2 tbsp.	olive oil	30 ml
2 tbsp.	butter	30 ml
2 lb	Québec Pork shoulder, trimmed	900 g
To taste	salt and freshly ground pepper
1	onion, chopped
4	cloves of garlic, chopped
½ cup	white wine	125 ml
½ cup	chicken broth	125 ml
1	bay leaf
1 tbsp.	fresh thyme or 5 ml (1 tsp.) dried thyme	15 ml
2 tbsp.	brown sugar	30 ml
2 tbsp.	Dijon mustard	30 ml
3 tbsp.	tomato paste	45 ml
1	baguette

Méthode

Preheat oven to 150°C (300°F).

In an ovenproof pan, heat oil and melt butter to brown the pork on all sides. Season generously.

Add onion and garlic and continue cooking for 2 minutes.

Deglaze with wine and broth. Add bay leaf, thyme, brown sugar, mustard and tomato paste.

Cover and place in oven for 2 hours, then uncover and cook for 30 minutes.

Take the pork out of the sauce, let cool and shred. In the meantime, reduce the sauce by half and put the meat back into the sauce.  

Serve the pork in a sandwich with cabbage salad and pickles.

Suggestion:

To make this recipe in a slow cooker, follow the first steps and put it in the slow cooker instead of the oven. Program the slow cooker to cook for 8 to 10 hours on low heat.  

6 Servings
Preparation time:	20 min
Cooking time:	2 hr 30 min