Ingredients

7 pound pork shoulder roast, bone in
1½ teaspoons sea salt
2 tablespoons extra-virgin olive oil

For the Pan and Sauce
4 medium onions, peeled and chopped in 1/2-inch pieces
2 medium carrots, peeled and cut into 1/2-inch chunks
2 medium leeks, rinsed, split and chopped into 1/2-inch pieces
3 stalks celery , rinsed and cut in 1/2-inch pieces
¼ cup dried porcini mushrooms, crumbled or chopped in small bits
1 teaspoon whole black peppercorns
6 whole cloves
1 tablespoon fresh rosemary
2 large bay leaves
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, or less
1½ cups dry white wine
3 cups Vegetable broth

Description

Pork Shoulders (also Called Butts Or Boston Butts) Are Terrific Roasts, In My Opinion, More Delicious Than Pork Loin And Definitely Less Expensive. With A Nice Layer Of Fat On Top, A Good Proportion Of Fat Through The Muscle, And Lots Of Connective Tissue

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