Braised Pork Butt In Cream Sauce

• 3 pounds pork butt boneless Boston
• 6 tablespoons olive oil
• 3 onions peeled and cut into thin rings
• 2 cups vegetable stock
• 4 tablespoons cider vinegar
• 1/2 teaspoon mustard
• 1/2 teaspoon honey
• 1 lettuce green, torn into bite-sized pieces
• 1/2 cucumber thinly sliced
• 3/4 cup heavy cream
• 1 teaspoon all-purpose flour mixed with 2 tbsp water until smooth

1. Season the pork with salt and black pepper. Heat 2 tbsp oil in a dutch oven and cook the the pork, turning, for 5-8 mins. Remove the pork and set aside. Add the onions and stock to the pan and simmer for 5 mins. Place the pork back in the pan, cover and cook over a medium heat for 2 hours.
2. In a bowl, mix the vinegar, mustard and honey. Gradually whisk in 4 tbsp oil. Season with salt and black pepper. Toss with the lettuce and cucumber.
3. Remove the pork from the sauce and keep warm. Stir the cream into the sauce, add the flour, and simmer, stirring occasionally, for 5-8 mins. Season with salt and black pepper. Slice the pork and serve with the sauce and salad.

pork butt, olive oil, onions, vegetable stock, cider vinegar, mustard, honey, green, cucumber, heavy cream, water

Taken from www.yummly.com/recipe/Braised-Pork-Butt-in-Cream-Sauce-1411159 (may not work)