Red Wine-Braised Pork Butt

• 1 4-pound pork butt
• salt and freshly ground pepper
• olive oil
• 1 cup water
• 1 1/2 cup red wine
• 2 bay leaves
• 4 garlic cloves
• 2 cinnamon sticks
• 1 onion, quartered
• 2 tablespoon red wine vinegar

1. Preheat oven to 200 degrees F.
2. Pat the pork butt dry with paper towels and generously season with salt and pepper. Heat a large pot over medium-high heat, drizzle about 1 tablespoon of olive oil and sear the pork butt on both sides, about 6-8 minutes or until well-browned.
3. Reduce the heat slightly and add the water, red wine, bay leaves, garlic, onion, cinnamon and red wine vinegar. Bring to a boil, then place in the preheated oven and cook, covered, for approximately 2 hours or until fork tender. Baste occasionally with the basting liquid.
4. When finished, remove the pork and strain the braising liquid into a clean sauce pot. Over medium-high heat, reduce the liquid until it thickens and becomes sauce-like. Season with salt and pepper as needed.