- 2 boneless pork shoulder roasts (2.5-3 lbs each, netting removed and tied)
- Salt and pepper
- 2 T. vegetable oil
- 2 onions, chopped
- 6 cloves garlic, minced
- 1 T. tomato paste
- 1/2 c. white wine
- 3 T. Minute tapioca
- 1 (28 oz.) can diced tomatoes, drained
- 2 tsp. minced fresh thyme
- 1 lb. carrots, peeled, halved lengthwise and cut into 2-inch pieces
- 1 lb. parsnips, peeled, halved lengthwise and cut into 2-inch pieces
- 2 tsp. white vinegar


1. Pat roasts dry with paper towels and season with salt and pepper. Heat 2 tsp. 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 tsp. 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 a wooden spoon, until thickened, about 2 minutes. Stir in tapioca, tomatoes and thyme; transfer to slow cooker.
3. Toss carrots, parsnips, 1/4 tsp salt, 1/4 tsp pepper and remaining oil in a bowl until vegetables are well coated. Scatter vegetable mixture over pork. Cover and cook on low until meat is tender, 9-10 hours (or high for 4-5 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 slices. Transfer to serving platter. Using a slotted spoon, transfer carrots and parsnips to platter with pork. Stir vinegar into sauce and season with salt and pepper. Serve, passing sauce at the table.