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1
Season the pork with the 2 teaspoons of salt and 1 teaspoon of pepper.
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2
Heat a large cast-iron casserole over moderately high heat.
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3
Add the pork, fat side down, and add 1/2 cup of water.
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4
Cook until all of the water has evaporated, about 5 minutes.
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5
Continue to cook over moderate heat until the pork is golden brown, about 8 minutes.
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6
Flip the pork and cook, turning occasionally, until browned all over, about 5 minutes longer.
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7
Add the onion and garlic to the casserole and cook, stirring occasionally, until lightly golden, about 5 minutes.
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8
Add the stock, wine and parsley and thyme sprigs and bring to a simmer.
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9
Cover and cook over low heat, turning once, until the pork is just tender, 2 1/2 hours.
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10
Add the sweet potatoes and chestnuts, cover and cook until the pork and sweet potatoes are very tender, 30 minutes.
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11
Transfer the pork to a cutting board and let rest for 10 minutes.
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12
Using a slotted spoon, transfer the sweet potatoes and chestnuts to a platter.
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13
Strain the jus into a bowl and degrease with a spoon; season with salt and pepper.
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14
Slice the pork and arrange it on top of the vegetables.
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15
Garnish with parsley and serve with the jus.
