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Ingredients

• One 41/2- to 5-pound boneless pork shoulder roast or Boston butt, tied in several places and trimmed of excess fat
• 2 slices thick-cut bacon, chopped into small pieces
• 2 teaspoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 large or 2 medium leeks, white and light-green parts only, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1 tablespoon ground coriander (optional)
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• Large pinch of crushed red pepper flakes
• 1 heaping tablespoon tomato paste
• 1/2 cup dry white wine
• 11/2 cups chicken broth
• 1 large orange, scrubbed
• 1/4 cup flat-leaf parsley, for serving

Description

If You Brown The Meat Properly And Build A Good Braising Liquid And Cook It Gently And Slowly, The Meat Will Turn Out Well.

Rachael Ray Magazine