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1
Heat oven to 400 degrees.
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2
Using a small knife, make several incisions about 1/2 inch long and 1 inch deep all over the pork.
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3
Cut garlic cloves in half lengthwise and insert garlic pieces into each incision.
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4
Generously season pork all over with salt, pepper, chopped thyme and rosemary.
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5
Place celery, carrot, onion and bay leaves in a large roasting pan.
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6
Lay pork butt on top, fat side up.
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7
Roast pork for 30 minutes, then lower oven temperature to 300 degrees.
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8
Add chicken stock, wine and tomatoes to roasting pan.
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9
Continue to cook pork until internal temperature registers 190 degrees with an instant-read thermometer and meat is fork-tender, another 3 to 4 hours.
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10
If pork begins to brown too quickly, cover loosely with aluminum foil.
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11
Transfer pork to a platter and allow to rest for at least 20 minutes.
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12
Using a fine sieve, strain cooking liquid.
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13
Skim off as much fat as you can and reserve liquid.
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14
Melt butter in a medium saucepan over medium heat.
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15
Whisk in flour and cook, stirring constantly until a light brown roux is formed, 7 to 8 minutes.
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16
Whisk in 4 cups of the drippings and cook, stirring constantly, until mixture is smooth and reaches the consistency of sauce, about 10 minutes.
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17
Season with thyme leaves, salt and pepper.
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18
When pork is cool enough to handle, shred with a fork, then add it along with the sauce back to a large pan and reheat.
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19
Serve on crusty rolls or baguette, garnished as desired.
