Ingredients

For The Pork

• 4 lbs / 1.8 kg boneless pork butt/shoulder

• 2 carrots

• 3 stalks / 120 g celery

• 1 / 150 g yellow onion

• 4 cloves / 20 g garlic

• 4 sprigs rosemary

• 1.5 cups / 355 ml red wine

• As needed chicken stock to cover

• 3 tbsp / 24 g AP flour

• To taste salt and pepper

• As needed neutral oil for searing

For The Potatoes

• 5 large / 1.5 kg sweet potatoes

• 5 oz / 140 g homemade maple cinnamon butter

• To garnish chives

Method

1. Season: Season pork heavily with salt and pepper.

2. Sear: Sear pork heavily on all sides over medium/high heat.

3. Sauté: Remove pork, add vegetables and sauté for 5 minutes.

4. Flour: Add flour and cook 2 more minutes.

5. Deglaze: Add wine, stir while cooking over medium heat until thickened.

6. Braise: Add pork, rosemary, and chicken stock until just covered. Bring to simmer. Place lid on pot and cook in oven at 325°F / 163°C for 2.5 hours.

7. Potatoes: Prick potatoes all over with a fork. Bake at 400°F / 205°C for 1 hr or until very tender. Puree potatoes, season, and add butter.

8. Assemble: Once pork is cooked, shred well. Layer pork then potatoes. Broil for 20 minutes.

9. Finish: Brush with additional homemade maple cinnamon butter and finish with chives. Enjoy.

Additional Notes

I don't have much to say, this was incredible.

The broiling time can be cut down to prevent burning; I only broiled for 10 minutes. Broiling can also be done on the low setting, which might make the time to broil more accurate.

You can buy maple cinnamon butter if you did not make it yourself like I did, as most people don't just have that on hand.

I used better than bouillon to make my chicken stock.