Braised Pork Shoulder With Chimichurri

• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 5 lbs pork shoulder, trimmed and cut into 5 equal pieces
• salt & freshly ground black pepper
• 5 garlic cloves
• 2 large onions, coarsely chopped
• 3 fresh thyme sprigs
• 1 bay leaf
• 2 cups chicken stock
• chimichurri sauce (see note)

1. Preheat oven to 275.
2. In a large skillet, melt the butter in the oil.
3. Season the pork with salt and pepper and brown over high heat, 3-4 minutes per side.
4. Transfer to an enameled cast iron casserole and add the garlic, onions, thyme, bay leaf, stock and 2 cups of water; bring to a boil.
5. Cover with foil and bake for 2 1/2 hours, until the pork is falling apart tender.
6. Transfer to a dish and keep warm.
7. Strain the liquid, return to the casserole and reduce by half over moderately high heat.
8. Season with salt and pepper, add to the pork and serve with chimichurri.
9. Note: Use store-bought chimichurri or make Animal's excellent version. In a mortar mash one chopped garlic clove with one seeded jalapeno. Season with 1 tsp salt. Work in one bunch each of stemmed curly and flat leaf parsley and 1/4 cup of chopped oregano. Stir in 3/4 cup of olive oil and 2 Tbs of white wine vinegar and season with 1/2 tsp of crushed red pepper.

unsalted butter, vegetable oil, pork shoulder, salt, garlic, onions, thyme, bay leaf, chicken stock, chimichurri sauce

Taken from www.food.com/recipe/braised-pork-shoulder-with-chimichurri-358046 (may not work)