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Ingredients

Serves 8

• FOR SACHET D'EPICES
• 3 fresh thyme sprigs
• 3 fresh flat-leaf parsley sprigs
• 1/2 teaspoon whole black peppercorns
• FOR BROWNING PORK
• 3 pounds pork shoulder
• Coarse salt and freshly ground pepper
• Olive oil
• FOR AROMATICS
• 1 small leek, white and pale-green parts, finely chopped and washed well (1/2 cup)
• 3 garlic cloves, peeled and minced
• 1 small parsnip, peeled and cut into 1/2-inch dice (1/2 cup)
• 1/2 small celery root, peeled and cut into 1/2-inch dice (1/2 cup)
• FOR BRAISING PORK
• 4 cups hard cider
• 1/2 cup homemade or store-bought low-sodium chicken stock, plus more as needed
• FOR GARNISH VEGETABLES
• 3 medium leeks, white and pale-green parts, halved lengthwise and washed well
• 3 medium parsnips, peeled and halved lengthwise
• 1 1/2 small celery roots, peeled and cut into 1-inch wedges
• FOR SAUCE
• 1 tablespoon unsalted butter, room temperature
• 1 tablespoon all-purpose flour
• 1/4 cup heavy cream (optional)
• 2 teaspoons grainy mustard, plus more for serving

Description

This Recipe Employs Many Classic Techniques Of Braising. To Finish The Sauce, The Liquid Is First Reduced (a Common Thickening Method), And Then A Thickener Called A Beurre Manie, A Mixture Of Flour And Butter, Is Added. And Since The Flavor Of Pork Pairs

Martha Stewart