Black Currant Pork Roast
4 lbs. pork butt roast, tied neatly
3 tbsp. The Spicy Olive Wild Mushroom & Sage EVOO
1 bottle full-bodied red wine
4 large cloves garlic
3 tbsp. The Spicy Olive Black Currant Balsamic Vinegar
2 bay leaves
Set a heavy-based pot over high heat. When hot, add the oil and swirl to coat the bottom and sides of pan. Add the pork and brown it on all sides. Season with salt and pepper while roasting.
Add the wine so that it nearly covers the pork. Bruise the garlic and add it to the pot with the bay leaves and Black Currant balsamic vinegar. Cover the pot and simmer over very low heat for 3-4 hours, turning the meat from time to time.
Remove the pork to a plate and cover loosely with foil. If the liquid in the pan is thin, put over high heat to reduce. Slice the pork, arrange on a platter and then cover with juices.