How to Braise Pork

We suggest serving the braised pork with roasted fennel and a purée of celery root, but really any roasted vegetables will go perfectly with it. A full bodied red wine such as a Zinfandel, Cabernet or Barolo would also be perfect with this repast!

INGREDIENTS

• 4 lbs pork butt or shoulder

• ¼ C olive oil

• 2 large sprigs rosemary

• 6 garlic cloves peeled

• 1 ½ C red wine

• 1 ½ C chicken stock

• Kosher salt

• Pepper freshly ground

TO MAKE

Preheat the oven to 350

In a heavy bottomed casserole that can be fitted with a lid, heat the olive oil. Sprinkle the pork with salt and pepper. When the oil is hot, but not smoking sauté the pork on all sides until golden brown, about a minute on each side. Remove the pork from the casserole and pour off any excess oil. Return the pork to the casserole and add all the other ingredients. Cover the casserole and place it in the oven. Cook for about one hour, or until the meat is soft to the touch.

To serve, remove the pork and slice. Strain the cooking liquid and serve it over the meat or on the side as a sauce.