Rôti de porc braisé d’hiver

Ingrédients

• 4 lbs. boneless pork shoulder
• Sea salt / black pepper
• 2 d’anjou pears, quartered
• 2 large onions (1 red and 1 yellow), quartered
• 3 small bulbs of fennel, quartered
• 2 cloves garlic, smashed
• 3/4 bottle dry white wine such as a Pinot Grigio
• 3 sprigs fresh marjoram
• 3 fresh bay leaves
• Extra Virgin Olive Oil

Préparation

1. 1

   Preheat the oven to 350℉.

2. 2

   Make 1-inch slits in the pork and stuff with the garlic and marjoram.

3. 3

   In a heavy pan coated with olive oil, over medium-high heat, sear the pork thoroughly and evenly.

4. 4

   Remove from pan and slather the pork with a thin layer of Dijon mustard.

5. 5

   Add the onions, fennel, pears and garlic to the pot along with some more sea salt and black pepper to taste.

6. 6

   Return the meat and add the wine and Bay leaf.

7. 7

   Cover and braise in the oven for 1-1/2 hours.

8. 8

   Uncover and braise for approximately another 1-1/2 to 2 hours until meat is falling apart.

9. 9

   Slice and serve with the roasted aromatics alongside and liquids over-top.