Name: Braised-Pork Hash
Cook time: 45 min
Total time: 6 1/2 hr
Yield: Makes 8 to 10 servings
Ingredients: 1 (5- to 6-pound) pork shoulder (preferably with bone and skin); 1 1/2 teaspoons dried thyme; 2 garlic cloves, thinly sliced lengthwise; 8 Turkish bay leaves (or 4 California bay leaves, halved); 2 medium onions, halved lengthwise and thickly sliced; 3 cups dry white wine; 1 tablespoon unsalted butter; 3 tablespoons all-purpose flour; Equipment: a 6- to 8-qt heavy nonreactive pot with a lid

This braised pork, absolutely falling apart from its lengthy cooking, would be a hit at any time of day. "Spoon it over creamy stone-ground grits or a hot, split spoon-bread muffin," Peacock suggests.

Cooks' notes:

·Braised pork and sauce can be made 2 days ahead. Chill meat with 1 cup sauce, uncovered, until cool, then cover. Chill remaining sauce separately.

·To use skin as a garnish, cook it in a nonstick skillet over medium-low heat until crisp, about 10 minutes, then cut into small pieces.

Recipe notes

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