Yield: 12 servings. 3 lb. boneless pork shoulder, trimmed to taste, salt and pepper ¼ cup olive oil 2 large carrots 3 stalks celery 6 cloves garlic 4 sprigs fresh rosemary, thyme and oregano 1 cup dry red wine 1 quart chicken stock 2 large yellow onions ¼ cup olive oil 2 Tbsp. chopped fresh thyme 2 Tbsp. chopped fresh rosemary to taste, salt and pepper 1 large shallot 1 clove garlic 1 Tbsp. Dijon mustard ¼ cup champagne vinegar ¼ cup red wine vinegar 1 cup extra-virgin olive oil to ...

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