Braised Boneless Pork Shoulder Roast

Super delicious. The meat just falls apart with a fork and the sauce is amazing.

Serves 8-10

• Olive Oil
• Coarse salt
• Freshly ground black pepper
• 2 Bay leaves
• 1 cup red wine
• 1 cup hot water
• A sploosh of worcestershire sauce
• A sploosh of soy sauce
• A sploosh of balsamic vinegar
• 5-6 cloves of garlic, crushed
• 1 onion, sliced
• Herbs like thyme, oregano and rosemary
• A dash of sugar
• 1 Herondale Farm Boneless Pork Shoulder Roast

Rub the roast all over with olive oil, then sprinkle liberally with coarse salt and freshly ground black pepper. Brown VERY WELL all over in a dutch oven (large enough to hold the roast snugly) with more olive oil. Add two bay leaves, a cup of red wine, a cup of hot water, a sploosh each of worcestershire sauce, balsamic vinegar and soy sauce, cover and bake at 325 for about 1 1/2 to 2 hours for a 5-6 lb roast. Then the fun: Uncover and add 5-6 crushed cloves of garlic, a sliced onion, and dried herbs of your liking. I like to add thyme, oregano and rosemary. Sprinkle the whole works with a dash each of salt, pepper and sugar, cover and cook for another 45 minutes or so. Remove the roast, defat the liquid, and save those luscious cloves of garlic to mash all over the meat! Serve the delicious juice with the roast.

The key here is to add your aromatics toward the end of the cooking time, rather than the beginning, so the flavors aren't rendered unrecognizable.

from "hungryinhouson" at http://www.seriouseats.com/talk/2008/08/how-to-cook-a-boston-butt.html