Barbecue-braised pork shoulder
2 pounds pork shoulder, cut in half
2 Tbsp. salted butter, divided
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, chopped
½ Tbsp. chopped rosemary
½ Tbsp. chopped thyme
Kosher salt and freshly ground pepper to taste
1 cup cabernet sauvignon
1½ cups beef stock
Additional vegetables, such as potatoes or Brussels sprouts (optional)
2 Tbsp. all-purpose flour
• In a charcoal grill, stack and light 12 charcoal briquettes. When they develop a layer of ash on the outside, arrange the briquettes into a single, even layer.
• Grill the pork over direct heat, searing and browning all sides. Remove from the grill and set aside.
• Remove the grate and place a cast-iron Dutch oven directly onto the coals. Melt 1 tablespoon of butter in the Dutch oven, then add the chopped onions, celery and carrots. Saute the vegetables for several minutes until soft. Add the chopped garlic, rosemary, thyme and salt and pepper.
• Add the wine, stock and meat to the Dutch oven, making sure the liquid covers about two-thirds of the meat. Simmer 2 hours, adding or subtracting hot coals as needed. Add additional wine or stock as necessary to keep about half of the meat covered. If desired, add additional vegetables during the final 30 minutes of cooking. Remove from heat.
• Stir in the flour and remaining 1 tablespoon butter to the liquid to thicken. Season to taste and serve.