A delightful pork roast recipe featuring tender eggplant and the rich flavors of olives and tomatoes.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Heat a dutch oven over medium-high heat and sear the pork shoulder on all sides until browned.
Searing locks in the juices and enhances the flavor.
Remove the pork from the dutch oven and set aside.
Letting the pork rest briefly allows the juices to redistribute.
In the same dutch oven, sauté the chopped onion and minced garlic until fragrant.
Stir frequently to prevent burning.
Add the crushed tomatoes, tomato paste, chicken broth, white wine, capers, olives, and oregano to the dutch oven. Stir to combine.
Mix well to ensure the flavors are evenly distributed.
Return the pork to the dutch oven and add the chopped eggplant around it.
Arrange the eggplant evenly for consistent cooking.
Cover the dutch oven and place it in the preheated oven. Roast for 3.5 hours, basting occasionally.
Basting keeps the pork moist and flavorful.
Remove the dutch oven from the oven and let it rest for 10 minutes before serving.
Resting allows the flavors to meld together.
Garnish with fresh parsley and serve with your choice of pasta or crusty bread.
Fresh parsley adds a burst of color and freshness.
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