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Ingredients

• One (3 1/2) pound pork shoulder, boned and tied
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 leek, white and pale green part only, cut into large dice
• 2 carrots, cut into large dice
• 2 stalks celery, cut into large dice
• 12 peeled garlic cloves
• 6 peeled shallots
• 2 sprigs fresh thyme
• 5 sprigs parsley
• 1/2 cup balsamic vinegar
• 1 cup ruby port
• 1 bottle Cabernet Sauvignon
• 3 quarts veal or chicken stock, or canned beef broth
• 2 tablespoons tomato paste
• 1 tablespoon unsalted butter

Description

Food Network