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                                                                  If you don't own an instant read thermometer, it's worth purchasing one for this recipe. Cooking this budget-friendly roast to between 180° and 185° ensures incredibly tender slices for a pretty presentation.

                                                                  Ingredients
                                                                  • Yes No 4 medium leek
                                                                  • Yes No 1 5 to 6 lb bone in pork shoulder roast
                                                                  • Yes No butcher's twine
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 3 thick slice bacon
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 3 medium onion
                                                                  • Yes No 2 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 10 thyme
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks; rinse well, and drain.
                                                                  • Tie pork roast with kitchen string, securing at 2-inch intervals. Season with salt and pepper.
                                                                  • Cook bacon in hot oil in an ovenproof Dutch oven or large, deep cast-iron skillet over medium-high heat 3 minutes. Add leeks, garlic, and onion, and cook, stirring frequently, 15 to 17 minutes or until mixture is golden brown; transfer to a bowl.
                                                                  • Add pork roast, fat side down, to Dutch oven, and cook 2 minutes on all sides or until browned. Remove pork.
                                                                  • Return leek mixture to Dutch oven; top with pork. Add broth and next 3 ingredients. Reduce heat to medium, and bring to a light boil. Remove from heat, and cover with heavy-duty aluminum foil.
                                                                  • Bake at 350° for 3 to 3 1/2 hours or until a meat thermometer inserted into thickest portion registers 180° to 185°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes before slicing.
                                                                  • Meanwhile, pour pan juices through a wire mesh strainer into a saucepan to equal 4 cups, discarding solids (add equal parts broth and white wine to pan juices to equal 4 cups, if necessary). Let stand 5 minutes; skim fat from surface of pan juices.
                                                                  • Bring to a boil over medium-high heat, and cook 20 to 25 minutes or until liquid is reduced to 1 cup and slightly thickened. Remove from heat, and stir in butter until melted. Serve with pork.
                                                                  • Shredded Pork With Carolina Gravy: Prepare recipe as directed through Step 5. Bake at 350° for 4 to 5 hours or until a meat thermometer inserted into thickest portion registers 195°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes. Shred pork with two forks. Proceed with recipe as directed.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 8servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 3 hours 33 minutes
                                                                  • Total Time: 3 hours 58 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

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