Wine-Braised Pork Shoulder

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Savvy Eats


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2 tablespoons extra virgin olive oil

1 1/2 pound Boston butt (pork shoulder)

3 cloves garlic, minced

5 medium carrots, sliced into 1/2" coins

1 1/2 pounds brussels sprouts, halved with outer leaves removed

1 medium bulb fennel, chopped

1 1/2 cups dry red wine

2 1/2 cups chicken or vegetable stock

1/4 cup tomato sauce

3 tablespoons all-purpose flour

Salt and pepper, to taste

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