- 5 lb pork butt, bone-in
- 1 Tbs kosher salt
- 2tsp freshly cracked black pepper
- 4 Tbs lard or tallow
- 1 large onion, roughly chopped
- 6 cloves garlic, peeled
- 2 cups white wine (Sauvignon Blanc, Pinot Grigio)
- 2 cups (more or less) chicken stock
- Preheat your oven to 300 F (150 C or gas mark 2)
- Rinse and pat dry the pork butt, then rub with the salt and pepper. Set aside for about 30 minutes.
- After 30 minutes, melt the lard in a 5 quart or larger Dutch oven (enameled works well).
- Sear the pork butt on all sides in the Dutch oven.
- Once browned, add the onions and garlic around the sides of the pork butt.
- Pour in the wine, and then add chicken stock to about 1/2 inch below the top of the pork butt.
- Cover and put in the preheated oven for about 6 hours. The pork butt is done when the bone pulls out easily. Remove the lid for the last 30 minutes of cooking.
- Remove the butt from the Dutch oven and set aside to cool.
- Either strain out the onions and garlic from the pan juices, or, better yet, use an immersion blender to puree the vegetables into the pan juices. Reserve this in a bowl.
- Once the meat is cool enough to handle, shred the pork by hand, and put it back into the Dutch oven. Pour the juices back onto the meat until it is the desired wetness.
- Taste and adjust seasonings.