Wine-Braised Pork with Root Veggies

This elegant dish, adapted from a recipe by Legendary chef Jacques Pépin, sears pork shoulder to make a terrific crust, then braises it slowly with wine, until it’s meltingly tender.

Serves: 8 Prep Time: 30 minutes; Cook Time 2.5 hours

Ingredients

• One 4-pound boneless all-natural pork shoulder

• 2 teaspoons kosher salt, plus more for seasoning

• Pepper

• 1 onion, finely chopped

• 5 garlic cloves, crushed

• 3 cups chicken stock or low-sodium broth

• 1/2 cup dry white wine

• 5 parsley sprigs, plus chopped parsley for garnish

• 3 thyme sprigs

• 2 pounds Pinwheel Roasted Root Veggies (frozen)

Instructions

1. Season the pork with the 2 teaspoons of salt and 1 teaspoon of pepper. Heat a large cast-iron casserole over moderately high heat. Add the pork, fat side down, and add 1/2 cup of water. Cook until all of the water has evaporated, about 5 minutes. Continue to cook over moderate heat until the pork is golden brown, about 8 minutes. Flip the pork and cook, turning occasionally, until browned all over, about 5 minutes longer.

2. Add the onion and garlic to the casserole and cook, stirring occasionally, until lightly golden, about 5 minutes. Add the stock, wine and parsley and thyme sprigs and bring to a simmer. Cover and cook over low heat, turning once, until the pork is just tender, 2 1/2 hours. Add the root veggies, cover and cook until the pork is very tender, about 30 minutes.

3. Transfer the pork to a cutting board and let rest for 10 minutes. Using a slotted spoon, transfer the veggies to a platter. Strain the jus into a bowl and degrease with a spoon; season with salt and pepper.

4. Slice the pork and arrange it on top of the vegetables. Garnish with parsley and serve with the jus.