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1
Preheat the oven to 275.
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2
In a large skillet, melt the butter.
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3
Add the garlic, carrots, onions and celery and season with salt and pepper.
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4
Cover and cook over low heat, stirring occasionally, until the vegetables are softened but not browned, about 10 minutes.
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5
Season the pork all over with salt, pepper and the thyme leaves.
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6
In a medium enameled cast-iron casserole, heat the oil.
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7
Add the pork and sear it over moderate heat until browned on all sides.
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8
Transfer the pork to a platter and discard the fat in the casserole; wipe the casserole clean.
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9
Return the pork to the casserole, meaty side up.
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10
Spoon the vegetables around the meat and add the stock and bunches of thyme sprigs.
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11
Cover with a sheet of buttered wax paper and a lid and bring to a boil on the stove.
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12
Transfer the casserole to the oven and braise the pork, basting every 30 minutes, for about 3 hours, or until the pork is very tender.
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13
Remove the casserole from the oven.
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14
Carefully transfer the meat to a carving board and season it generously with salt and pepper.
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15
Cover loosely with foil and let stand for about 15 minutes.
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16
Strain the cooking juices through a fine sieve into a gravy boat.
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17
Thickly slice the pork and serve with the cooking juices.
