1 boneless pork shoulder, about 4 lbs (1.8 kg), not tied

1/3 cup (75 ml) olive oil

4 large Spanish onions, diced

2 tablespoons (30 ml) unbleached all-purpose flour

3 cups (750 ml) white wine

3 cups (750 ml) chicken broth

1/4 cup (60 ml) Dijon mustard

1/4 cup (60 ml) whole-grain mustard

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a large ovenproof pan, brown the meat in 30 ml (2 tablespoons) of oil. Season with salt and pepper. Set aside on a plate.

In the same pan, gently brown the onions in the remaining oil until well caramelized. Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the wine and bring to a boil.

Return the meat to the pan and add the remaining ingredients. Bring to a boil. Cover and braise in the oven for 2 hours. Remove the lid and continue cooking for about 1 hour or until the meat falls off easily with a fork.

Serve with a green vegetable and mashed potatoes.

Reserve half of the meat and sauce to make Braised Pork Macaroni Casserole.

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