Braised Pork Butt And Root Vegetables

  • 1 6 to 7 pound pork shoulder roast
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • Vegetable oil
  • 2 cups dry white wine
  • 2 large yellow (or white) onions, halved and cut into thick slices
  • 6 large cloves garlic, peeled and crushed
  • 6 carrots, peeled and cut on the diagonal into 2” slices
  • 3 parsnips, peeled and cut on the diagonal into 2” slices
  • 1 cup chicken broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1/2 cup chopped flat leaf parsley

 Combine the salt and pepper and rub into the surface of the pork. Place in a pan, cover with foil (or in a large sized plastic zip-top bag) and chill overnight or as long as 48 hours.Allow the pork to remain at room temperature for 1 hour before cooking.Lightly cover the bottom of a heavy Dutch oven with oil. Brown the pork over med-high heat on all sizes. Pour in 1 cup of the wine and allow it to boil rapidly for a couple of minutes.Place in the center of a preheated 300ºF. oven and roast, covered, for 4 hours.Remove from the oven.Raise the oven temperature to 375 ºF. Add the onions, garlic, carrots, parsnips, remaining cup of wine and chicken broth to the pan. Tie together the bay leaves and thyme sprigs and add.Return the pan, uncovered, to the oven and roast for an hour longer. Stir occasionally.Pork should be tender enough to fall apart and vegetables should be tender.Remove the pork to a cutting board and cut into 8 or 10 large pieces. Place on a platter.Discard the herbs.Skim the fat from the pan liquids and reheat to boiling.Arrange the vegetables around the pork and ladle over the sauce from the pan. Sprinkle with the parsley. Serves 8 to 10