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Ingredients
US|METRIC
4 SERVINGS
- 7 lb. pork shoulder (bone-in)
- 1 1/2 tsp. coarse sea salt
- 2 Tbsp. virgin olive oil (extra-)
- 2 onions (medium, peeled and chopped in 1/2-inch pieces)
- 8 medium carrots (peeled and cut into 1/2-inch chunks)
- 2 leeks (medium, including green trimmings rinsed, split and chopped, 1/2-inch pieces)
- 5 celery stalks (and leaves, rinsed and cut in 1/2-inch pieces)
- 1 tsp. whole black peppercorns
- 6 whole cloves
- 1 Tbsp. rosemary sprigs (fresh, stripped from the branch, packed to measure)
- 2 bay leaves (large)
- 3 Tbsp. extra-virgin olive oil
- 1 tsp. salt
- 1/2 cup dry white wine
- 3 cups chicken stock (or water, I used a combination)
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