Pork Butt braised with Apple, Leeks and Fennel
1 each 6-7 pound pork butt, tied, fat cap on one side
2 cups fresh apple cider or juice
1 tablespoon whole black pepper, crushed
1 tablespoon whole fennel seeds, crushed
1 tablespoon whole coriander seeds, crushed
2 tablespoons olive oil
Kosher salt
2 leeks, white and light green part, cleaned and sliced
2 bulbs fennel, tops off, cut into wedges, 6-8 per fennel bulb
2 cups chicken or pork stock
2 cups pitted Ceriognola olives, or similar green olives
Combine the pork butt, apple cider, pepper, fennel seeds and coriander. Marinate overnight, turning once.
Preheat an oven to 300 degrees.
Heat a large Dutch oven over medium high heat. Remove the pork from the marinade and dry off with paper towels. Reserve the marinade. Season the pork butt lightly with salt. Add the pork to the Dutch oven and lightly brown on all sides. Remove the pork butt and add the leeks and fennel bulbs. Cook until lightly browned. Place the pork on top of the vegetables, fat side up. Add the reserved marinade and the chicken stock. Bring to a simmer. Cover and place in the oven. Braise for 2 hours. After 2 hours remove the top and bring the oven temperature up to 350 degrees. Add the olives and cook 1 hour more. Remove the meat and vegetables from the liquid and reserve them. Reduce the liquid by half. Pour the liquid over the pork and vegetables Reheat in the oven if necessary. Slice and serve the pork with the liquid and vegetables.
