Pork Roast Spaghetti (via Lisa Broussard, a friend and good cook)
1 Savoie’s Pork Roast
1 Large Onion chopped
1 Large Bell Pepper chopped
6-7 pieces Garlic Chopped (I like a lot of garlic)
2 can Rotel Tomatoes
3-4 Large Cans Hunts Spaghetti Sauce
3-4 Tbsp Oregano
3-4 Tbsp Basil
3-4 Tbsp Rosemary
Cut Pork Roast in chunks and cook until tender. Pour off all liquid that Roast made. Add Onion, Bell Peppers, Garlic & Rotel Tomatoes. Saute until wilted. Add 3 or 4 cans of Spaghetti Sauce. Add Oregano, Basil & Rosemary. Season to taste. Let cook on low for 1-2 hours.
*Sometimes I also add about a pound of sausage either fresh or smoked. Most of the time I use deer sausage since that is what my freezer is full of. If I add the sausage I definitely use 4 cans of sauce.
*I like to serve it over Whole Wheat Vermicelli noodles!
*Great for a crock pot too!