4 - 8 Ounce portions good quality pork Boston Butt
1T canola oil
2T Kosher salt
1T fresh black pepper
4 medium carrots, finely chopped
1 medium onion, finely chopped
2 garlic cloves, halved
1 cup dry Riesling wine
4 cups Chicken stock
2 sprigs fresh thyme
3 Fresh bay leaves
1 tablespoon Champagne vinegar
Place oven rack in lower third of oven and preheat oven to 250°F.
With a paper towel, remove excess moisture from pork. Heat oil in a wide - 12 inches in diameter.... 3- to 5-quart cast iron pan over moderately high heat until hot but not smoking, then brown pork on all sides, turning with tongs, about 6 minutes. Transfer to a plate and sprinkle with salt and pepper.
Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Add wine and bring to boil, stirring occasionally for approximately 6 minutes.
Add chicken stock, thyme, bay leaf and vinegar then bring to a simmer. Skim fat from surface, then add pork along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.