3 ½ – 4 lb Boneless Pork Butt Roast

2 tbsps butter

2 tbsps olive oil

2 carrots, peeled and thinly sliced

1 medium   onion, thinly sliced

4 cloves     garlic, finely minced

2 bay leaves

4 sprigs fresh thyme

2 cups red wine (you could substitute beef or chicken broth if you prefer but the end result will not be the same)

Salt and pepper


Choose a heavy bottomed pot just large enough to hold the roast. Heat the butter and oil over medium high heat and add the garlic and onion. Cook until translucent 2-3 minutes. Add the roast and brown on all sides. Add the wine, bay leaves, thyme and salt and pepper and bring to a boil. Lower heat to low, cover pot and cook at a gentle simmer for 3-4 hours, occasionally turning the meat. When done remove roast from pot, slice into 1/2 – ¾ inch slices and arrange on a warmed platter. (The meat should just fall apart.) Remove the thyme and bay leaves from the sauce. Raise heat to medium and let sauce cook a few minutes until slightly thickened then pour over meat.

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