Ingredient
- 1kg pork butt
- 1/4 cup mustard (preferably Dijon, but you do you)
- Kosher salt
- 2 tablespoons finely chopped fresh marjoram
- 2 to 3 tablespoons olive oil
- 2 cloves garlic, minced or finely grated
- 2 1/4 cups white wine
- 2 cups homemade or low-sodium chicken stock
- Crusty bread and salad, for serving
- 2 tablespoons finely chopped fresh sage
Method
- The night before you’re going to cook, unwrap the pork butt and pat it dry. Season it liberally all over with salt and leave it uncovered in the fridge overnight.
- The next day, mix the mustard, herbs and garlic in a small bowl. Slather the mixture all over the pork butt (really get in there). Let it sit for an hour or so on the counter.
- Preheat the oven to 180°C.
- Heat the oil in a heavy-bottomed pot. Sear the butt 5 minutes on each side to brown. Remove the pork from the pot to a sheet tray. Pour in 1/4 cup of the wine and scrape up all the brown bits as the wine starts to boil.
- Put the pork back in the pot. Add the chicken stock and the remaining 2 cups of wine. (Put it into the oven and cook for 3 hours, or until the roast internal temperature is 80°C(start checking it around 2 hours). If using a multi-cooker, put the pork along with all the pan drippings, wine and chicken stock into the pot. Set the pot to high pressure/natural release for 50 minutes.
- Turn the oven temp to 220°C. When the pork temps at 80°C, remove it from the pot and onto a sheet tray with a rack. Pop the pork in the oven or under the broiler to crisp it up. While the pork is crisping, put the pot with all the cooking liquid over high heat and reduce it by half.
- When the pork is golden brown, remove it from the oven and let it rest for 15 to 20 minutes. Remove the string and slice into finger-width pieces against the grain. Top with the reduced sauce and serve with hunks of crusty bread and a big ass salad.
Source: https://www.foodnetwork.com/fnk/recipes/mustardy-herby-pork-butt-11661950
