Braised Pork Roulade with Sauce

Step 1

Season the 1.5 lb pork shoulder all over with 1 tsp salt and 0.5 tsp black pepper. Roll it tightly and tie with kitchen twine at 2-inch intervals.

Step 2

Heat 2 tbsp olive oil in a Dutch oven over medium-high. Sear the roulade until deeply browned on all sides, about 8 minutes total. Transfer to a plate.

Step 3

Reduce heat to medium. Add 1 sliced onion and 2 minced garlic cloves; cook until soft and golden, about 5 minutes.

Step 4

Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly. Pour in 1 cup chicken broth, scraping up any browned bits.

Step 5

Return the roulade to the pot, cover, and simmer gently over low heat until the pork is tender and easily pierced with a fork, about 30 minutes.

Step 6

Remove the roulade and let rest for 5 minutes. Slice and spoon the sauce over the top before serving.