The beauty of braised meat is that it’s virtually impossible to overcook. In the case of this aromatic pork recipe, a lack of attention to detail (as well as a lack of skill) are in fact rewarded with melt-off-the-bone meat. And with a 5-to-6-pound cut, you can freeze the leftovers or morph them into other meals all week long.
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Adapted from "Time for Dinner" by Pilar Guzmán, Jenny Rosenstrach, and Alanna Stang.