Pork on Pork Simmered with Bourbon

Directions

• Step 1

  Preheat oven to 325 degrees.

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• Step 2

  In a large heavy skillet, heat olive oil over medium-high heat. Season all the pork with salt and pepper. Add the pork, in batches, and brown on all sides, about 12 minutes per batch. Transfer pork to a rack set over a baking sheet.

• Step 3

  Add onions and carrots to skillet and cook until well colored and almost caramelized, about 15 minutes. Add the bouquet garni and 1 clove garlic. Remove skillet from heat and carefully add bourbon. Return to heat and simmer until liquid is reduced by three-quarters. Add wine and reduce by half.

• Step 4

  Transfer vegetables and braising liquid to a large enameled cast-iron casserole or Dutch oven. Add pork, remaining clove garlic, and chicken broth. Bring to a simmer over medium-high heat, then reduce heat to low. Cover the surface of the liquid with a sheet of parchment paper and cover the pot with a lid. Place in the oven and cook until the pork is tender, about 1 1/2 hours.

• Step 5

  Using a slotted spoon, transfer pork to a rack set over a baking sheet. Strain remaining liquid into a saucepan. Set saucepan halfway on burner and bring to a boil over high heat, skimming fat from top, until liquid is reduced by half.

• Step 6

  Return pork to sauce and cook until heated through. Add butter and swirl in pan until melted; season with salt and pepper. Serve immediately.