Berkshire pork—known for its juiciness, flavor, and tenderness—comes from the Berkshire breed of pigs, which are raised at Stone Barns. Ask for it at your meat counter or go to www.berkshiremeats.com.

2 Tbsp. canola oil
2 carrots, coarsely chopped
2 onions, coarsely chopped
2 stalks celery, coarsely chopped
1 leek, chopped
1 head of garlic, cut in half
4–4 1/2 lb. boneless pork shoulder (boneless boston butt)
Salt and ground black pepper
1/2 cup dry red wine or dry white wine
1/2 cup dry white wine
5 sprigs thyme
1/2 sprig rosemary
1 bay leaf
5–6 cups chicken stock or reduced-sodium chicken broth

1. In a 6- to 8-quart Dutch oven heat canola oil over medium heat. Add carrots, onions, celery, leek, and garlic. Sauté until golden brown and remove from pan.

2. Season pork shoulder with salt and pepper. Brown it in the Dutch oven, on all sides. Remove the shoulder from the Dutch oven.

3. Deglaze the Dutch oven with both the red and white wine. Bring to boiling, reduce heat, and simmer, uncovered, until the wine mixture is reduced by half.

4. Return vegetables and pork shoulder to Dutch oven. Add thyme, rosemary, and bay leaf. Add enough chicken stock to cover pork by about two-thirds. Cover pan; bake in a 300° oven 4 to 5 hours or until pork is tender. Turn the pork shoulder after 2 hours of braising.

5. Remove pork to serving platter and cover with aluminum foil. Strain braising liquid, reserving liquid. Discard vegetables and herbs. Return braising liquid to pan. Bring to boiling; reduce heat and boil gently, uncovered, for 20 to 25 minutes until mixture is reduced by two-thirds. (You should have about 2 cups sauce.) Serve sauce with pork. Makes 8 to 10 servings.