Pork Roast Osso Bucco Style

2 tablespoons butter

1 tablespoon olive oil

4 lbs pork loin cut into 1" cubes

1 teaspoon pepper

1 teaspoon salt

1 teaspoon sage

1 cup finely chopped onion

1 cup finely chopped carrots

1 cup finely chopped celery

1/2 cup chicken broth

1/2 cup beef broth

1/2 cup dry white wine

1 15 oz can plum tomatoes and juice

zest of 1 lemon

zest of 1 lime

4 cloves garlic, minced

1/2 cup finely chopped parsley

HEAT butter and oil in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and brown in several batches until nicely crusted.

TRANSFER pork to slow cooker.  Add onion, carrots, celery and sage to skillet.  Cook and stir until onion softens, about 5 minutes.

ADD wine to skillet and scrape all tastey bits from bottom of pan.  Transfer to slow cooker.  Add both broths and the tomatoes to the cooker and stir to combine.  Cover and cook on low heat for 6 hours.  DO NOT LIFT THE LID while food is cooking.  Slow cookers lose heat quickly once the lid is lifted and it takes a lot of time for the heat to recover, lengthening cooking time and possibly leaving the meat less tender than would otherwise be the case.

ONCE COOKED skim off any fat from top of sauce, stir in garlic, lemon and lime zests plus parsley and serve.