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1
Preheat oven to 350u00b0. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks; rinse well, and drain.
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2
Tie pork roast with kitchen string, securing at 2-inch intervals. Season with salt and pepper.
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3
Cook bacon in hot oil in an ovenproof Dutch oven or large, deep cast-iron skillet over medium-high heat 3 minutes. Add leeks, garlic, and onion, and cook, stirring frequently, 15 to 17 minutes or until mixture is golden brown; transfer to a bowl.
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4
Add pork roast, fat side down, to Dutch oven, and cook 2 minutes on all sides or until browned. Remove pork.
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5
Return leek mixture to Dutch oven; top with pork. Add broth and next 3 ingredients. Reduce heat to medium, and bring to a light boil. Remove from heat, and cover with heavy-duty aluminum foil.
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6
Bake at 350u00b0 for 3 to 3 1/2 hours or until a meat thermometer inserted into thickest portion registers 180u00b0 to 185u00b0. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes before slicing.
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7
Meanwhile, pour pan juices through a wire mesh strainer into a saucepan to equal 4 cups, discarding solids (add equal parts broth and white wine to pan juices to equal 4 cups, if necessary). Let stand 5 minutes; skim fat from surface of pan juices.
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8
Bring to a boil over medium-high heat, and cook 20 to 25 minutes or until liquid is reduced to 1 cup and slightly thickened. Remove from heat, and stir in butter until melted. Serve with pork.
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9
Shredded Pork With Carolina Gravy: Prepare recipe as directed through Step Bake at 350u00b0 for 4 to 5 hours or until a meat thermometer inserted into thickest portion registers 195u00b0. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes. Shred pork with two forks. Proceed with recipe as directed.
