Three-hour Thyme-braised Pork

By charlotteh371

Ingredients

• 3 tablespoons unsalted butter
• 6 garlic cloves, minced
• 2 carrots, finely chopped
• 2 medium onions, finely chopped
• 2 celery ribs, finely chopped
• Sea salt and freshly ground pepper
• One 5-pound untrimmed pork loin, pork shoulder or fresh ham on the bone
• 2 teaspoons thyme leaves, plus 2 bunches of thyme sprigs
• 1/4 cup extra-virgin olive oil
• 2 cups chicken stock or canned low-sodium broth

Preparation

Step 1

Preheat the oven to 275°. In a large skillet, melt the butter. Add the garlic, carrots, onions and celery and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until the vegetables are softened but not browned, about 10 minutes.

2
Season the pork all over with salt, pepper and the thyme leaves. In a medium enameled cast-iron casserole, heat the oil. Add the pork and sear it over moderate heat until browned on all sides. Transfer the pork to a platter and discard the fat in the casserole; wipe the casserole clean. Return the pork to the casserole, meaty side up.