Pork Ragout over Israeli Couscous

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Recipe adapted from Food and Wine Magazine’s recipe for Lamb Ragout with Olives and Peppers: http://www.foodandwine.com/recipes/lamb-ragout-with-olives-and-peppers

This was a delicious slow-cooker meal. I loved the tender meat and it went so well Israeli couscous.

Ingredients
 boneless pork shoulder, seasoned with salt and freshly ground black pepper
1 large yellow onion, chopped
3 celery stalks, chopped
3 carrots, peeled and sliced
1/8 cup tomato paste
1/2 cup dry red wine
5 cups water
1/2 cup roasted red peppers
1/2 cup olives (optional)
1 T. tarragon, chopped

Serve over prepared Israeli couscous

Directions
Put everything into a crock pot. Cook on low for 6-8 hours. Shred pork with two forks and remove all the fat. Skim the fat off the broth with a spoon. Serve over Israeli couscous.

 

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