Braised Pork Shoulder with Chimichurri

• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 5 pounds pork shoulder, trimmed and cut into 5 equal pieces

Salt and freshly ground pepper

• 5 garlic cloves
• 2 large onions, coarsely chopped
• 3 thyme sprigs
• 1 bay leaf
• 2 cups chicken stock

Chimichurri sauce (see Note)

1. Preheat the oven to 275°. In a large skillet, melt the butter in the oil. Season the pork with salt and pepper and brown over high heat, 3 to 4 minutes per side. 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. Cover with foil and bake for 2 1/2 hours, until the pork is falling-apart tender. Transfer to a dish; keep warm. Strain the liquid, return to the casserole and reduce by half over moderately high heat. Season with salt and pepper, add to the pork and serve with chimichurri.