Categories: Pork

Ingredients

• 4 medium leeks
• 5 to 6 lb. bone-in pork should roast (Boston butt)
• Kitchen string
• 2 tsp salt
• 2 tsp pepper
• 3 thick bacon slices, chopped
• 1 tbsp. vegetable oil
• 10 garlic cloves, halved
• 3 medium onions, halved and sliced
• 2 1/2 cups chicken broth
• 1/2 cup dry white wine
• 10 fresh thyme sprigs
• 4 bay leaves
• 1 tbsp. butter
• Fresh thyme sprigs

Directions

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

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

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

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

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 foil.

6. Bake at 350 for 3 to 3 1/2 hours. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes before slicing.

7. Meanwhile, pour pan juices through a wire mesh strainer into a saucepan to equal 4 cups, discarding solids. Let stand 5 minutes; skim fat from surface of pan juices.

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

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