Clif Holt's Braised Pork Shoulder

Clif Holt's Braised Pork Shoulder

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.