2 pounds of boneless shoulder of pork, cut into chunks 2 cups of dry vermouth 2 tablespoons of olive oil 1 teaspoon of salt freshly ground pepper 1 bay leaf 1 clove garlic, mashed 2 medium onions, sliced 4 medium carrots, sliced 1/2 pound of bacon, blanched 1/2 pound of mushrooms, diced one 1 pound 13 ounce can of tomatoes flour for dredging 1 cup of beef stock
Put pork into a bowl with vermouth, oil, seasonings, onions, and carrots and marinate overnight, stirring occasionally. Remove meat from the marinade and drain well. Cover bottom of a 3 quart casserole with strips of bacon. Cover with a layer of marinade vegetables, mushrooms and tomatoes. Dredge the pork with flour from a shaker. Place on top of vegetables. Continue layering until all food is in the casserole, placing strips of bacon over the top. Pour marinade and beef stock over all, enough to cover the contents. Cover and bake in 325ºF. oven for 2 - 2 1/2 hours, r until pork is fork tender. Serves 6 - 8
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