Mama Josefa does it again

My mother-in-law, Josefa is a wonderful cook. Every meal I have ever had from her I want the recipe. She is very talented and I have learned so much from her.

Whether it's her paella, one of the most famous Spanish dishes, or her shrimp fettuccine, you can bet it will be wonderful.

I called her the other night to ask how she made this what I call Italian pork roast. She has told me a million times before, but I'm the type of person I have to write everything down. She gave me the her directions and I went to work. The end result was beautiful and delicious .

McConnell Family Italian Pork
The night before you want to serve this meal: braise a 3-4 pound pork roast well in a large pot. Add 1 medium chopped onion and 3 beef cubes. Cover with water and boil from about 3-4 hours on stovetop or until roast is falling apart.

Refrigerate overnight. Boil your meat the night before dinner and refrigerate so that the meat slices pretty for your meal. Also, the night before make the sauce.

Sauce
Sauté 1 medium onion, finely chopped. Add 4 cloves or shopped garlic, ½ c. fresh parsley, 2 cans chopped tomatoes, 2 cans tomato paste, 1 cans water, 2 tsp. cumin, 2 heaping T. brown sugar and mix well. Boil on medium heat until think.

The next day slice meat thinly and place in a large casserole dish. Ladle sauce over the top of meat in place in a 400 degree oven until the juices begin to bubble.

I like to serve a squash casserole, cornbread and a nice summer salad with this meal.