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1
Season the pork shoulder with salt and pepper.
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2
In a Dutch oven or casserole set over moderately high heat, heat the oil until hot.
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3
Add the pork and brown on all sides.
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4
Transfer pork to a platter and discard all but 1 tablespoon fat from pan.
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5
Add leek, carrots and celery stalks to pan and cook over moderate heat, stirring occasionally, for 5 minutes.
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6
Add garlic cloves, shallots, thyme, parsley and salt and pepper and cook the vegetables until golden.
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7
Transfer vegetables to platter.
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8
Deglaze pan with balsamic vinegar and reduce by 2/3rds.
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9
Add port and cabernet and reduce by half.
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10
Return pork and vegetables to pan, add stock and tomato paste and bring to a boil on top of the stove.
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11
Cover pan with foil and lid and transfer pan to a preheated 350 degree oven.
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12
Cook for 2 1/2 to 3 hours, or until very tender.
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13
Remove pork from oven, remove lid and loosen foil.
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14
Let cool for 1 hour in cooking liquid at room temperature or in refrigerator overnight.
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15
Discard all fat from surface and transfer pork to another pan.
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16
Strain cooking liquid and add enough to just cover pork.
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17
Bring to a boil and simmer, covered, until heated through.
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18
Meanwhile, reduce remaining cooking liquid over high heat until liquid is thick enough to coat the back of a spoon.
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19
Season with salt and pepper.
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20
Cut pork into 1 1/2-inch thick slices.
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21
Swirl butter into sauce.
