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Cut the pork shoulder into medium sized slices.
Heat butter in a skillet over medium heat and stir-fry chopped onions and minced garlic until tender. Add the meat then pour the wine and tomato juice, add all above-mentioned herbs and spices according to taste. If necessary, add a bit of water to cover the meat and let it simmer over low fire, covered.
Let it cook until the meat is roasted or you may let it with a little bit of sauce. Serve it with baked potatoes and pickles.
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