• 5 lb boneless pork
• kosher salt
• 5 Tbsp olive oil
• 1 (750 ml) bottle white wine, such as chardonnay
• 4 cups whole milk • 2¼ cups heavy cream • about 4 cups chicken
• 1 large onion, halved • 1 sprig sage
• 3 sprigs thyme
• 2 bay leaves
• 1 head garlic, halved
JASMINE RICE SOUBISE
• 2 cups uncooked
• 3 medium Spanish
onions, sliced • generous cup heavy
• kosher salt Make the pork shoulder: 1. Season the meat on all sides with salt and marinate in the refrigerator for at least 12 hours, ideally overnight.
2. Preheat the oven to 350°F. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over high heat. Season the pork lightly with salt once more and cook it, turning, until deep golden brown on all sides, about 15 minutes total. Move the pork to a plate to rest.
3. Drain the excess fat from the pot, but keep any crispy bits on the bottom, and return the pot to medium heat. Add the white wine and bring to a simmer, scraping up any browned bits. Reduce the wine until ¼ cup remains, about 15 minutes.
4. Return the pork to the pot and add the milk, cream, and enough stock to just cover. Tie the onion, sage, thyme, bay leaves, and garlic in a square of cheesecloth and add the sachet to the pot as well. Cover with a cartouche (parchment paper will do), then cover with a lid.
5. Transfer to the oven and bake until the pork is tender and falls apart when pulled with a fork or picked with hands, about 2½ hours.
Make the soubise:
1. Place the rice in a large pot. Cover it with the onions and 2 cups of water; do not stir. Bring to a boil, then cover with a cartouche, reduce the heat to low, and cook until the rice is tender with a slight bite, about 30 minutes.
2. Working in small batches, spoon equal parts rice and onion into a food processor and pulse quickly with ¼ cup of the cream at a time, until the rice is coarse but creamy, like polenta. Season lightly with salt. Transfer to a bowl and repeat with the remaining rice and onion.
3. Serve family-style or cut the pork into individual portions. Spread the rice soubise along the bottom of a platter or bowls, top with the pork shoulder, and spoon the braising liquid over everything.