Provençal Pulled Pork

From the Club Argaux Summer Test Kitchen: Provençal Pulled Pork Pair with the 2020 Clefs des Murailles Vacquyeras from the Club Argaux Summer Seasonal Selections. Ingredients:

1lb per person Pork Shoulder, also known as Boston Butt (best to try to find bone-in) 2–3 tablespoons Herbs de Provence (or a mixture of dried thyme, rosemary, oregano, whatever) 1/4 cup Whole Grain Mustard 1/3 cup Apple Cider Vinegar Salt, Pepper & Butter Red wine and chicken, beef or veggie stock 1 large dutch oven (cast iron pot with lid like a Le Creuset) Step 1 Preheat the oven to 300 degrees. Step 2 Coat the meat with the herbs salt and pepper and let sit at room temperature (in a covered area out of direct sunlight) for 1 hour. Step 3 Lather the mustard on the pork and put it in the dutch oven. Now pour in the vinegar, red wine and stock. You want enough liquid to submerge about half of the meat. Now add salt, pepper and a few chunks of butter to the top of the meat for good measure. Step 4 Cook for one hour at 300 degrees, then lower the temperature to 200 degrees and cook for another 4–5 hours, basting hourly. If possible, refrigerate overnight. If you are able to do this it’s the easiest way to discard the fat that will top the juice like a frozen over lake. After you discard the layer of fat, put the meat back in the oven for another 1-2 hours at 200 degrees. Step 5 Once you are ready to eat, take the meat out of the oven and transfer it to a cutting board. Turn the stove top on medium-high heat and add some more red wine to the remaining liquid in the pot. Bring the mixture to a boil, stirring frequently, until it reduces to a thick syrupy consistency. As you make your reduction, shred the pork and put it on the serving platter (I like to put a few chunks of butter on the platter before and top it with the warm pork). Once your reduction is finished, drizzle it over pork and sprinkle with a little flakey sea salt, fresh ground pepper and freshly chopped parsley. Step 6 How to Serve: Margaux likes to serve this alongside some roasted potatoes or asparagus and a freshly toasted baguette. If you have any leftovers I highly recommend warming them up the next morning and topping them with a fried egg and fresh avocado. Enjoy! [gallery columns="4" size="medium" ids="59872,59874,59875,59876"]

Provençal Pulled Pork

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