1	tbsp.	pickling spices
1		bay leaf
2	lb.	pork shoulder butt
1/2	tsp.	salt
1/2	tsp.	pepper
2	tbsp.	vegetable oil
1	onion	sliced
2	stalkes	celery, chopped
2	C	mushrooms, quartered
2	cloves	garlic, minced
1/3	C	tomato paste
1	C	dry red wine
1	can	stewed tomatoes
2	tbsp.	finely chopped fresh mint
2	tbsp.	chopped fresh parsley

Cut 5-inch square double thickness cheesecloth. Place pickling spices and bay leaf in centre, tie with string into bundle. Set aside.

Trim and cut pork into 1-inch cubes; toss with salt and pepper. In large shallow Dutch oven, heat oil over medium-high heat, brown pork in batches. Remove to plate.

Drain any fat from pan. Add onion, celery, mushrooms and garlic; fry over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring for 2 minutes. Stir in wine, tomatoes and 1/2 cup water, breaking up tomatoes with spoon. Return pork and any accumulated juices to pan. Add spice bundle; bring to boil.

Reduce heat, cover and simmer until pork is tender, about 2 hours. Discard spice bundle. Stir in mint. Sprinkle with parsley. Makes 6 servings.