If you cannot find 2 1/2- to 3-pound pork shoulder roasts, you can substitute one 6-pound pork shoulder roast.
|2||(2 1/2- to 3-pound) boneless pork shoulder roasts , netting removed and tied according to photos at left|
|Salt and pepper|
|2||tablespoons vegetable oil|
|2||onions , chopped|
|6||garlic cloves , minced|
|1||tablespoon tomato paste|
|1/2||cup white wine|
|3||tablespoons Minute Tapioca|
|1||28-ounce can diced tomatoes , drained|
|2||teaspoons minced fresh thyme leaves|
|1||pound carrots , peeled, halved lengthwise, and cut into 2-inch pieces|
|1||pound parsnips , peeled, halved lengthwise, and cut into 2-inch pieces|
|2||teaspoons white wine vinegar|
1. Pat roasts dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown roasts all over, about 10 minutes. Transfer to slow cooker.
2. Add onions and additional 2 teaspoons oil to empty skillet and cook until browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Stir in wine and simmer, scraping up any browned bits with wooden spoon, until thickened, about 2 minutes. Stir in tapioca, tomatoes, and thyme; transfer to slow cooker.
3. Toss carrots, parsnips, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining oil in bowl until vegetables are well coated. Scatter vegetable mixture over pork. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high 4 to 5 hours).
4. Transfer roasts to cutting board, tent with foil, and let rest 10 minutes. Remove twine from roasts and cut meat into 1/2-inch-thick slices; transfer to serving platter. Using slotted spoon, transfer carrots and parsnips to platter with pork. Stir vinegar into sauce and season with salt and pepper. Serve, passing sauce at table.