Shelly's Recipe

FOUR HOUR ROAST PORK

Category: Roasts/Tenderloins - Pork

1 (4 lb) pork loin roast, do not trim off fat
Sea salt and freshly ground pepper, to taste
2 tsp dried thyme
4 tbsp olive oil
3 tbsp unsalted butter
2 carrots, celery and onions, peeled and finely chopped
6 clove garlic, minced
2 cups chicken stock
2 large bunches of fresh thyme sprigs

Preheat oven to 275. Season pork with salt, pepper and thyme. In a heavy-duty casserole that will hold pork snugly, heat the oil until hot but not smoking. Add the pork and sear on all sides, about 10 minutes total. Transfer pork to a platter and discard the fat in the casserole and wipe clean with paper towels. Return pork to the casserole, bone side down. Set aside.

In a large heavy skillet, combine butter, vegetables, garlic and sea salt, to taste. Sweat-cook, covered, over low heat without coloring, until the vegetables are soft and cooked through, about 10 minutes. Spoon vegetables around the pork. Add the chicken stock to the casserole. Add the bunches of thyme and cover.

Place the casserole in the center of the oven and braise, basting every 30 minutes, for about 4 hours or until the pork is just about to fall off the bone. Remove the casserole from the oven. Carefully transfer the meat to a carving board and season generously with salt and pepper. Cover loosely with foil and set aside to rest, about 15 minutes.

While pork is resting, strain the cooking juices through a fine sieve into a gravy boat, pouring off the fat that rises to the top. Discard the vegetables and herbs. Using a fork and spoon, tear the meat into serving pieces and place on platter. Spoon juices over the meat and serve. Any remaining juices can be served on the side. Serves 8-10