6-10 lb Pork Shoulder Roast rolled and tied
1 pint of heavy cream
1 c of a decent port
2 bay leaves
1 tbls of chopped fresh rosemary or thyme
Kosher salt
Olive oil
3 chopped medium onions
2 chopped carrots
1 chopped celery stalk
2 chopped dried smoked chilis
about 12 ounces chicken broth
Another cup of port
Another cup of broth
Fresh cracked pepper
Gobs of wilted spinach or chard, drained and pressed to remove water
chopped parsley
very high-quality balsamic vinegar
Soak Pork roast in cream and port overnight (or for at least 6 hours), with 2 bay leaves and rosemary or thyme.
The next day, Pre-heat oven to 250-degrees
Take roast out of marinating liquid (reserve the liquid) and dry meat with paper towel
Salt roast liberally.
Oil the bottom of a heavy pot (that can go into the oven) with olive oil.
Heat pot on burner until oil begins to exhibit waves.
Put roast in pot and brown well on every exposed surface.
Remove roast to a plate.
Add onions, carrots, celery and peppers to the pot on medium-high heat and cook until soft and slightly carmelize
Add roast back to pot
Add marinating liquid to pot
Add enough broth to cover at least half the roast
Place pot in the oven and turn the oven down to 180-degrees
Cook for at least 12 hours and up to 24 (the low temperature gives you a great deal of leeway, but I find 20 hours to be about perfect)
Turn occasionally when you think about it.
After 3 or four hours use a meat thermometer to check internal temperature
If internal temp exceeds 175 degrees, turn oven down to 160--at this temp it is difficult to overcook it.
About 30 minutes before serving remove roast from oven to a cutting board and remove all solids from remaining liquid. Pour liquid into bowl.
Let liquid settle and remove as much fat as possible (you can pour it into a measuring cup and set it in the frig or freezer for 20 minutes to encourage separation and fat removal)
Put liquid back into pot and add the remaining port and broth (1 cup each). Reduce the liquid by half or more by vigorous boiling until you get to a viscosity you like.
Add fresh cracked pepper to broth (5-6 turns of a pepper mill).
Remove string from roast (it should be falling apart) and place roast in a large platter on a bed of wilted spinach. Put a couple of turns of black pepper on the roast.
Pour reduced cream-sherry liquid over the roast allowing it to soak into the spinach
Sprinkle chopped parsley over the platter.
Drip Aceto Balsamico Traditionale, or other fine balsamic over the roast and serve.
