mustard braised pork butt roast

How To Make mustard braised pork butt roast

• Step 1
  Season the pork with salt. Add olive oil to a Dutch oven over high heat on the stove. Sear the pork on all sides about 10 to 15 minutes.
• Step 2
  Meanwhile, add the onions, garlic, fennel, and celery to a food processor. Process until it's paste-like.
• Step 3
  When the pork has been seared on all sides, remove it to a plate and set it aside.
• Step 4
  Add the pureed vegetables to the Dutch oven and season with salt. Cook until browned, about 20 minutes.
• Step 5
  Add the wine and deglaze the pan, getting all the bits up from the bottom of the pan, and cook for about 10 minutes.
• Step 6
  Preheat oven to 375 degrees F. Tie the rosemary and thyme sprigs together.
• Step 7
  Add the mustards to the pan and stir.
• Step 8
  Add the chicken stock, herb bundle, and bay leaves. Bring to a boil.
• Step 9
  Add the pork back into the pan and cover, and place in the oven.
• Step 10
  Roast for one hour and then turn the pork over.
• Step 11
  Cover and roast another hour.
• Step 12
  Remove the lid and roast and roast another hour.
• Step 13
  Remove the pork and set it aside, and keep it warm.
• Step 14
  Strain the sauce through a fine mesh strainer, pushing the solids against the sides of the strainer. Ditch the solids.
• Step 15
  Place the liquid in a saucepan and bring to a boil. Reduce to a simmer and simmer about 10 minutes.
• Step 16
  Add the heavy cream and simmer another 10 minutes. Serve over the pork and sprinkle with chives.
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