Braised pork roast

 24 hours prior to cooking, season the meat with salt all around, cover and refrigerate.

Heat oil in a Dutch oven or other dish that will go into the oven and brown the meat all around. Set aside, sauté garlic and sliced red onions for about 15 minutes. Add a 400 gr can of crushed tomatoes (with the liquid), cumin seeds, bay leaves and a bit of chili powder and smoked paprika if you want. Put the pork back on top and pour over red wine to cover the meat 4 cm up the sides.

Bring to a boil, then remove the lid and cook in the oven at 160 C, turning over the meat every 30 minutes and adding wine as necessary. Cook for 3-4 hours until the meat is so tender that you can shred it with a fork.

Served here with polenta and a tart onion & lingonberry relish.