Ingredients Jump to Instructions ↓

  1. 1 Pork Shoulder (Butt) bone in, 3 1/2-4lbs (4lbs if boneless)

  2. Kosher salt

  3. Fresh ground pepper

  4. 5 large garlic cloves, skin on, and lightly crushed

  5. 2 carrot s, unpeeled, diced

  6. 1 leek , rinsed, diced

  7. 1 3 inch piece celery , diced

  8. 7 sprigs thyme

  9. 2 small sprigs rosemary

  10. 2 sprigs parsley , plus extra chopped for serving

  11. 1 small bay leaf

  12. 4 juniper berries

  13. 1/2 C red wine , plus a splash to finish

Instructions Jump to Ingredients ↑

  1. Pre-heat oven to 325. Heat an enamel-lined dutch oven or casserole over medium high heat. Season the pork generously on all sides with S&P. Lay the pork fat-side down in the casserole and brown, careful not to scorch. Turn and brown on all sides.

  2. Remove the pork to a plate and pour off the fat from the casserole. Add the garlic, carrots, leek, celery, herbs and juniper berries. Saute over medium heat until vegetables are browned on the edges and soft.


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