Braised Stuffed Pork Shoulder

Lay the pork shoulder on a cutting board with the boned side facing up. Starting at the center and using a sharp knife, cut through the thickest part of the meat, working from the center to the sides and cutting parallel to the board, to create 2 flaps of meat.

In a bowl, stir together the bread, egg, garlic, parsley, basil, oregano, dried thyme, 1/4 tsp. salt and a pinch of pepper. Spread on the pork, leaving a border of about 1/4 inch on the long edges and about 1 inch on the short edges. Starting at a short edge, roll up the meat and tie securely at regular intervals with kitchen twine.

In a large fry pan over medium-high heat, warm the olive oil. Season the pork generously with salt and pepper. Brown the pork on all sides, turning occasionally, about 10 minutes total. Transfer to a platter. Add the wine to the pan and stir to scrape up the browned bits from the pan bottom. Add in the broth and bring to a boil.

Oven method: Preheat an oven to 350°F. Place the pork in a large Dutch oven. Add the broth mixture and thyme sprigs. Cover and cook until the pork is tender, about 2 hours.

Slow cooker method: Place the pork in a slow cooker. Add the broth mixture and thyme sprigs. Cover and cook until the pork is very tender, 4 hours on the high-heat setting or 8 hours on the low-heat setting.

Transfer the pork to a cutting board and cover loosely with aluminum foil. Remove and discard the thyme sprigs. Pour the cooking liquid into a saucepan, bring to a boil over high heat, and cook until it thickens slightly, about 10 minutes. Adjust the seasonings with salt and pepper.

Cut the pork crosswise into slices about 1/2 inch thick, removing the strings as you slice. Arrange the slices on warmed plates, top with the sauce and serve immediately.

Serves 6 to 8.

Adapted from Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Denis Kelly (Oxmoor House, 2008).