Ingredients

• 6 carrots, peeled and cut in half 6 potatoes, washed but not peeled
• 1 (2 1/2 pound) pork shoulder roast
• 1 large white onion, sliced 3 cloves garlic, chopped
• 1 1/2 teaspoons crushed red pepper flakes, or to taste
• 1 bay leaf
• 1 (15 ounce) can tomato sauce 3/4 cup distilled white vinegar salt and pepper to taste