- 1 tbsp extra virgin olive oil
- 1 2-pound pork shoulder roast
- 1 large yellow onion, chopped
- 2 medium shallots, thinly sliced
- 4 celery stalks, cut in half lengthwise, then into
- 2-inch pieces
- 1 large leek, root and top green portion removed,
- ½ cup Chicken Broth (page 193)
- ½ cup white wine
- Freshly ground white pepper
- Heat oil in a large stockpot over medium heat. Add pork shoulder and cook for eight minutes, browning evenly on all sides. Remove and set aside.
- Add onion to pot and cook for five minutes. Stir in shallots and cook for one minute longer. Place celery and leeks in pot and cook for four minutes, turning at the halfway point. Pour in broth and wine. Return pork to pot. Cook for two and a half hours, basting every thirty minutes. Sprinkle with pepper, to taste.
