Pork Braised in Champagne Vinegar

Ingredients

  • 2 cup(s) chicken stock
  • 4 1/2-pound fresh picnic pork shoulder with skin
  • 2 tablespoon(s) unsalted butter
  • 1 teaspoon(s) ground cumin
  • 2 tablespoon(s) chopped flat-leaf parsley
  • 2 tablespoon(s) snipped chives
  • 2 cup(s) dry sparkling wine
  • + 9 more ingredients
    • 0.75 cup(s) Champagne vinegar
    • 1 teaspoon(s) powdered mustard
    • 1 teaspoon(s) ground coriander
    • 2 cup(s) thinly sliced shallots
    • 0.25 cup(s) extra-virgin olive oil
    • Salt and freshly ground pepper
    • 2 large sage sprigs
    • 3 clove(s) garlic
    • 1 pound(s) red grapes

Preheat the oven to 300°. Using a sharp knife, score the pork skin in a crosshatch pattern. Make deep slits all over the pork and insert a slice of garlic into each slit. Season the pork with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. Add the pork and cook over ...

View full recipe at Food & Wine

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