Ingredients
1 tablespoon canola oil
1 lb boneless pork shoulder, cut into 2 pieces
½ cup sliced onion
¼ cup peeled chopped carrots
¼ cup chopped celery
3 cloves garlic, minced, divided
14.1 oz can fire-roasted diced tomatoes
½ teaspoon salt, ½ teaspoon pepper
½ teaspoon dried oregano
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon grated fresh lemon rind
8 oz uncooked wide egg noodles
2 tablespoons organic butter, melted
Preparation
Heat oil in a large skillet over medium-high heat. Add pork; cook 5 minutes or until browned on all sides. Place onion, carrots, celery, and 2 cloves minced garlic in a 4-quart slow cooker. Top with pork, tomatoes, salt, pepper, and oregano. Cover and cook on Low 5 to 7 hours or until pork is tender. Combine parsley, lemon rind, and 1 clove minced garlic; serve over pork. Cook noodles according to package directions. Add butter, tossing to coat. Serve with pork.
