YIELD: 12 SERVINGS For the pork: 3 lbs. boneless pork shoulder, trimmed salt and pepper, to taste ¼ cup olive oil 2 large carrots 3 stalks celery 6 cloves garlic 4 each fresh rosemary, thyme and oregano sprigs 1 cup dry red wine 32 oz. chicken stock For the onions: 1 lb. yellow onion, ½" thick sliced ¼ cup olive oil 2 Tbsps. fresh thyme, chopped 2 Tbsps. fresh rosemary, chopped salt and pepper, to taste For the vinaigrette: 1 large shallot 1 clove garlic 1 Tbsp. Dijon ...
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