- 4 medium leeks
- 1 (5- to 6-lb.) bone-in pork shoulder roast (Boston butt)
- Kitchen string
- 2 teaspoons salt
- 2 teaspoons pepper
- 3 thick bacon slices, chopped
- 1 tablespoon vegetable oil
- 10 garlic cloves, halved
- 3 medium onions, halved and sliced
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup dry white wine
- 10 fresh thyme sprigs
- 4 bay leaves
- 1 tablespoon butter
How to Make It
Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks; rinse well, and drain.
Tie pork roast with kitchen string, securing at 2-inch intervals. Season with salt and pepper.
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.
Add pork roast, fat side down, to Dutch oven, and cook 2 minutes on all sides or until browned. Remove pork.
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.
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.
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.
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.