Wine Braised Pork Shoulder, a gourmet comfort food recipe for these long winter months.
Drizzle olive oil into a dutch oven or braiser set over medium high heat. When shimmering, add pancetta and shallots. Stir to coat and let simmer one to two minutes.
Add pearl onions, cut side down and cook relatively undisturbed for two to three minutes.
Add pork, sprinkle with salt and pepper and brown on all sides, about 2 minutes per side.
Add wine and bone broth and scrape fond off the bottom of the pot. Add carrots.
Make bouquet garni by wrapping the thyme, sage and bay leaves in cheesecloth and tying off with string. Submerge in the liquid in the pot.
Bring liquid to a boil then cover the pot and bring the flame to low.
Mixture should simmer very gently, if you’ve got vigorous bubbles your flame is too high
Stir gently every half hour.
Cook like this, covered, until the pork is fork tender. It will take at least one hour, likely more. Don’t fear overcooking. Like I said, I often let it go for four hours.
When pork has reached desired tenderness, remove solids from the pot to a bowl using a slotted spoon and bring the flame under the pot back up to high. Bouquet garni can be discarded at this point.
Let liquid boil, uncovered until it’s reduced by at least half. When it is as thick as you like it, lower the heat and stir in the butter.
Reintroduce the solids to the sauce and stir to coat thoroughly. Allow to simmer gently, uncovered, an additional fifteen minutes.
Serve garnished with parsely over whole wheat cous cous and/or with a rustic loaf of bread. A salad of bitter greens also makes a nice accompaniment.