Pork with Vinegar & Bay Leaves

By polloazul

recipe from Marcella Hazan for slow cooker

Ingredients

• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 2 pounds pork loin roast, boneless, or Boston butt, in one piece
• 1 teaspoon kosher salt
• 1 teaspoon whole peppercorns, crushed
• 3 bay leaves
• 1/2 cup good red wine vinegar

Preparation

Step 1

Choose a heavy-bottomed or enameled cast-iron pot into which the pork can fit snugly. Put in the butter and oil, turn the heat on to medium high, and when the butter foam subsides, put in the meat, the side with the fat, if it has any, facing down. Brown the meat deeply all over, turning it when necessary. Once browned, transfer the pork to a slow cooker.
Add the remaining ingredients to the slow cooker and allow to simmer on low for 6 hours or high for 4 hours.

Transfer the pork to a cutting board. Let it settle for a few minutes, then cut it into slices about 3/8 inch thick or slightly less, and arrange them on a warm serving platter.

Use the juices in the slow cooker by pouring over the pork and serve.