Prep Time
25 Mins
Cook Time
3 Hours 33 Mins
Stand Time
20 Mins
Yield
Makes 8 servings
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

How to Make It

Step 1

Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks; rinse well, and drain.

Step 2

Tie pork roast with kitchen string, securing at 2-inch intervals. Season with salt and pepper.

Step 3

Cook bacon in hot oil in an ovenproof Dutch oven or large, deep cast-iron skillet over medium-high heat 3 minutes. Add leeks, garlic, and onion, and cook, stirring frequently, 15 to 17 minutes or until mixture is golden brown; transfer to a bowl.

Step 4

Add pork roast, fat side down, to Dutch oven, and cook 2 minutes on all sides or until browned. Remove pork.

Step 5

Return leek mixture to Dutch oven; top with pork. Add broth and next 3 ingredients. Reduce heat to medium, and bring to a light boil. Remove from heat, and cover with heavy-duty aluminum foil.

Step 6

Bake at 350° for 3 to 3 1/2 hours or until a meat thermometer inserted into thickest portion registers 180° to 185°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes before slicing.

Step 7

Meanwhile, pour pan juices through a wire mesh strainer into a saucepan to equal 4 cups, discarding solids (add equal parts broth and white wine to pan juices to equal 4 cups, if necessary). Let stand 5 minutes; skim fat from surface of pan juices.

Step 8

Bring to a boil over medium-high heat, and cook 20 to 25 minutes or until liquid is reduced to 1 cup and slightly thickened. Remove from heat, and stir in butter until melted. Serve with pork.

Step 9

Shredded Pork With Carolina Gravy: Prepare recipe as directed through Step Bake at 350° for 4 to 5 hours or until a meat thermometer inserted into thickest portion registers 195°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes. Shred pork with two forks. Proceed with recipe as directed.

Watts Grocery, Durham, North Carolina

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