8 lbs Berkshire pork shoulder
2 quarts chicken stock
1 yellow onion, peeled and chopped
1 large carrot, peeled and chopped
3 ribs of celery, washed and chopped
2 heads of garlic, washed and split
2 Tbsp. tomato paste
1 bunch English thyme
1/2 bunch fresh marjoram
5 bay leaves
2 Tbsp. black peppercorns
2 Tbsp. whole grain mustard
1 bottle good quality red wine
1/4 cup grapeseed oil (or other neutral oil)
Salt and pepper to taste
Braising the pork
Trim the outside of any large layers of fat. If you have a braising pan large enough to hold the whole shoulder then leave it whole, otherwise cut it into large chunks that will fit in your pan with a lid on it. Try to follow the natural lines of the muscles when cutting it. Season the pork liberally with salt and freshly cracked black pepper. Refrigerate the shoulder for 12-24 hours if possible. This will allow the salt to penetrate into the meat and turns out a much more flavorful product.
Heat a large braising pan and add the grapeseed oil. Brown the pork on all sides in the pan over medium heat. Remove the pork when brown and add the vegetables and tomato paste. Brown for 5 minutes and add the herbs peppercorns and wine. Reduce the wine for 10 minutes and add the chicken stock. When it comes up to a simmer add the pork back to the pan, cover and place in a 300 degree oven. Braise for 2-3 hours depending on the thickness of the meat. It should pull apart easily when it is done. When done remove from the oven and let cool in the braising liquid. Ladle off about 3 cups of the liquid into a pot and reduce it to one cup. Whisk in the mustard, taste, and adjust the seasoning. Cut the pork into chunks appropriate for your guests, spoon a little of the mustard jus over the pork and serve immediately. Potatoes, braising greens, such as chard, kale, or mustard greens, and all types of root vegetables would be perfect accompaniments to this dish.
The firm tannic structure of the 2010 Cabernet Sauvignon Reserve stands up well to the rich meaty flavor of this heirloom breed. The mustard in the jus adds a piquant element that brings forth the fruit flavors in the wine.