In a large skillet, place two tablespoons of butter and sauté a finely chopped onion until golden brown. Add 1/2 cup of red wine vinegar and cook until reduced to half. Add 5 ripe tomatoes, seeds removed and diced, 1 cup of dry white wine, 6 or 8 slices of roasted pork shoulder, and season to taste. Reduce heat and cook with the skillet covered for 15 minutes. Serve hot on a platter, topping with whipped sauce. Serve with rice.
In a large skillet, place two tablespoons of butter and sauté a finely chopped onion until golden brown. Add 1/2 cup of red wine vinegar and cook until reduced to half. Add 5 ripe tomatoes, seeds removed and diced, 1 cup of dry white wine, 6 or 8 slices of roasted pork shoulder, and season to taste. Reduce heat and cook with the skillet covered for 15 minutes. Serve hot on a platter, topping with whipped sauce. Serve with rice.
