Ingredients

2 lb(1 kg) Canadian Pork Shoulder Blade Roast, boneless

2 tbsp (25 ml) EACH butter and canola oil salt and freshly ground pepper

2 carrots, diced

2 stalks celery, diced

1 zucchini, diced

2 large Vidalia onions, sliced

1/2 cup (125 ml) EACH white wine and chicken broth

2 tbsp (25 ml) chopped fresh thyme

1 tbsp (15 ml) honey

2 tbsp (25 ml) EACH Dijon mustard and prepared mustard

1 tsp (5 m) garlic flower* (or 1 clove garlic, minced)

2 tomatoes, diced

Directions

Preheat the oven to 300°F (150°C). In an oven-safe saucepan, heat the butter and oil; quickly brown pork on all sides. Season with salt and pepper and set aside. In the same saucepan, brown the carrots, celery, and zucchini. Set aside with the pork. Add the onions and warm at low heat until lightly browned. Deglaze pan with the wine and broth; add the thyme, honey, mustards and garlic. Place the pork on top of the onions; add the vegetables and tomatoes.

Cover and cook in the oven for 90 minutes, then uncover and let cook for another 30 minutes. Turn the meat occasionally. Remove from oven; cover loosely and let rest 10 minutes before slicing. Slice the pork and serve with vegetables and the reduced cooking juice.  *Garlic flowers, the top of the garlic plant, also known as garlic “scapes” are a gourmet delight with a delicate garlic flavour.