Ingredients

• 1.25 – 1.5kg shoulder of pork on the bone
• 3 stalks celery, chopped
• 1 onion, peeled and finely diced
• 4-6 cloves garlic, crushed, peeled and sliced
• 1 red pepper, diced
• 1 long red chilli pepper, sliced, deseeded if wished
• ½ cup favourite pizza or Italian-style, tomato-based sauce
• 1 cup chicken stock
• 1 cup good quality olives, cheap olives will make the sauce bitter

Method

1. Preheat the oven to 160ºC.
2. Brown the meat well on all sides in a dash of oil in a frying pan. Transfer to a large oven proof dish .
3. Add a further dash of oil to the pan and gently cook the celery, onion, garlic, peppers until the vegetables have softened a little. Scatter around the pork.
4. Mix the pizza sauce and chicken stock together and pour around the pork and cover with foil. Add the olives.
5. Bake in the oven for 2 hours. Remove the foil and continue to cook for a further 30 – 45 minutes or until the pork is well done and the sauce is thick, add more chicken stock if required.
6. Rest for 10 minutes before carving and serving with a spoonful of the olive sauce. Here we had plenty of jambon, so often I would add a few chopped slices to the sauce, though some salami would be just as good.