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Ingredients

Serves 8

• FOR SACHET D'EPICE
• 3 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 cloves garlic, 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 Basic Chicken Stock
• FOR GARNISH VEGETABLES
• 3 medium leeks, white and pale-green parts, halved lengthwise and washed
• 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 Is Adapted From 'Martha Stewart\'s Cooking School.'

Martha Stewart