Honey-Glazed Pork Shoulder with Braised Leeks

• One 4-pound boneless pork shoulder with skin
• 3 tablespoons vegetable oil
• Salt and freshly ground pepper
• 4 very large leeks (3 pounds), white and tender green parts coarsely chopped and dark greens cut into 3/4-inch pieces
• 3 large shallots, thinly sliced
• 5 large garlic cloves, chopped
• 3 dried red chiles
• 2 1/4 cups chicken stock
• 1/3 cup soy sauce
• 3/4 cup honey
• 1/4 cup Chinese cooking wine
• 1 1/2 teaspoons miso paste
• 2 teaspoons black rice vinegar

1. Preheat the oven to 250.
2. Score the pork skin in a crosshatch pattern.
3. In a large ovenproof skillet, heat 1 tablespoon of the oil.
4. Season the pork with salt and pepper and brown over moderately high heat, about 8 minutes.
5. Transfer to a plate.
6. Heat the remaining 2 tablespoons of oil in the skillet.
7. Add the chopped leeks, shallots, garlic and chiles, cover and cook over moderate heat for 5 minutes.
8. Return the pork to the skillet.
9. Add 2 cups of the stock and bring to a boil.
10. Pour the soy sauce over the pork and cover with foil.
11. Roast in the oven, basting occasionally, for about 4 hours, or until an instant-read thermometer registers 190.
12. Increase the oven temperature to 400.
13. Uncover the meat and brush it with 6 tablespoons of the honey.
14. Roast for 15 minutes, or until glossy.
15. Transfer to a rack set over a plate and brush with the remaining 6 tablespoons of honey.
16. Blanch the leek greens in boiling salted water for 3 minutes.
17. Drain and rinse in cold water.
18. In a large skillet, simmer the remaining 1/4 cup of stock, the wine and miso for 3 minutes.
19. Add the leek greens and cook over moderate heat for 8 minutes.
20. Season with salt and pepper.
21. Strain the pork juices into a small saucepan and skim.
22. Add the rice vinegar and boil until reduced to 1 1/4 cups, about 5 minutes.
23. Slice the pork and serve with the leeks and pan sauce.

pork shoulder, vegetable oil, salt, leeks, shallots, garlic, red chiles, chicken stock, soy sauce, honey, chinese cooking wine, miso paste, black rice vinegar

Taken from www.foodandwine.com/recipes/honey-glazed-pork-shoulder-braised-leeks (may not work)